A functional oat beverage based on high-pressure microfluidics and its preparation method

Abstract

This invention discloses a functional oat beverage based on high-pressure microfluidics and its preparation method, belonging to the field of food technology. The invention involves graded and dehulled oats to extract and separate oat bran β-glucan and oat bran oil; extracting oat protein and modifying it using dynamic high-pressure microfluidics to improve its amphiphilicity; further separating and thoroughly enzymatically hydrolyzing the oat starch after protein extraction; and then recombining the oat protein, β-glucan, enzymatically hydrolyzed oat starch sugar, and oat bran oil in a certain proportion to prepare a nutritionally balanced oat milk with good storage stability and superior edible quality.

Description

Technical Field

[0001] This invention relates to a functional oat beverage based on high-pressure microfluidics and its preparation method, belonging to the field of food technology. Background Technology

[0002] Oats, known as the "third staple food," are extremely nutritious and considered one of the most nutritionally and nutritionally complete foods among cereals. Recognized by the US FDA as a functional food, oats are rich in protein, lipids, dietary fiber, and beta-glucan, offering benefits such as lowering blood pressure and cholesterol, and stabilizing blood sugar. Studies have shown that the stability and edibility of oat milk are closely related to the content of starch, lipids, protein, dietary fiber, and beta-glucan. Among cereals, oats have the highest protein content, reaching approximately 13%-20%. In terms of amino acid composition, oat protein contains as many as 18 different amino acids, comprehensively covering all eight essential amino acids for the human body. Its amino acid composition closely resembles the FAO / WHO recommended amino acid pattern, giving it a significant advantage over other grains in both the variety and content of amino acids. The beta-glucan in oats can absorb water and swell, increasing the viscosity of oat milk and stabilizing it. Oat dietary fiber is mostly found in oat bran, which is rich in phenolic active substances and is an indispensable component in the preparation of oat milk.

[0003] Oats are rich in nutrients, and oat-based foods are constantly emerging. In recent years, plant-based dairy products, represented by oat milk, have become a trend to replace cow's milk. Compared to cow's milk, oat milk is rich in beta-glucan, which can help lower blood sugar and lipids; oat milk is lactose-free, making it suitable for people with lactose intolerance; and compared to other plant-based milks such as soy milk, oats have the advantage of not containing soy allergens.

[0004] There are many oat milk products on the market, most of which are prepared using a process of washing, drying, soaking, enzymatic hydrolysis, filtration, adding additives such as compound oils, emulsification and homogenization, and sterilization. However, products prepared using these processes often have drawbacks such as significant sedimentation, poor stability, and a musty, waxy taste. One reason is that oat starch is prone to retrogradation during storage. Current technologies typically use amylase in oat milk production to degrade starch into dextrin and small-molecule sugars, reducing problems like rough texture and sedimentation caused by starch retrogradation. However, the inventors found in their experiments that even a small amount of amylase hydrolysis caused severe stratification of the system and produced a large amount of sediment (see...). Figure 1Furthermore, in existing technologies for preparing oat milk using enzymatic hydrolysis, high temperatures are required for enzyme inactivation. However, this high-temperature inactivation process causes protein denaturation, leading to flocculation and sedimentation in the beverage, resulting in poor emulsion stability. Moreover, oat protein has poor solubility, causing instability in the emulsion system during storage and resulting in oil floating to the surface. Therefore, existing technologies often rely on adding stabilizers to improve stability. Commonly used stabilizers include dipotassium hydrogen phosphate (Vitasoy Oat Milk, Ozark Oat Milk, etc.), microcrystalline cellulose (Vitasoy Oat Milk, etc.), sodium alginate, gellan gum, xanthan gum, and sodium tripolyphosphate (ZL202111034435.4). Although these additives are permitted food additives, high intake can be harmful to the human body and does not align with the trend of green and healthy consumption. There is an urgent need for a purely natural functional stabilizer to stabilize oat milk. Therefore, there is still considerable room for improvement in the edible quality of oat milk.

[0005] Furthermore, GB16322 defines plant-based protein beverages as having a protein content ≥0.5g / 100mL. Currently, most grain-based beverages (excluding soy milk beverages) on the market have relatively low protein content. For example, Minor Figures oat milk from the UK has a protein content of 0.2g / 100mL, Califia Farms oat milk and almond milk from the US have a protein content of 0.4g / 100mL, and Lulu almond milk from China has a protein content of 0.6g / 100mL. Therefore, how to enrich the protein content as much as possible while ensuring the stability of grain-based beverages has become a major research direction for plant-based grain beverages. Additionally, enzymatically prepared oat milk often has vegetable oil added, primarily for emulsification to improve its stability; the normal addition amount is 4-6%. However, a high oil content is detrimental to storage and is not suitable for obese customers. Therefore, there is an urgent need to develop a high-protein, low-oil oat milk. Summary of the Invention

[0006] To address at least one of the aforementioned problems, this invention provides a functional oat beverage based on high-pressure microfluidics and its preparation method. First, oats are graded and dehulled to extract and separate oat bran β-glucan and oat bran oil. Oat protein is then extracted and modified using dynamic high-pressure microfluidics to enhance its amphiphilicity. Next, the extracted oat starch is further separated and thoroughly enzymatically hydrolyzed. The oat protein, β-glucan, enzymatically hydrolyzed oat starch sugar, and oat oil are then recombined and blended in a specific ratio. The beverage is evaluated based on its protein and oil content, storage stability (particle size, sedimentation centrifugation rate), and edible quality (sensory assessment) to obtain an oat milk with balanced nutrition, good storage stability, and superior edible quality.

[0007] The first objective of this invention is to provide a method for preparing a functional oat beverage based on high-pressure microfluidics, comprising the following steps:

[0008] S1. Oat oil, oat starch, β-glucan and oat protein were extracted from oats, respectively;

[0009] S2. The oat protein in S1 is processed using a high-pressure microfluidic jet.

[0010] S3. Dissolve the oat starch in S1 in water, wherein the ratio of oat starch to water is 1:5 to 15. Then, use high temperature α-amylase for enzymatic hydrolysis; cool, add saccharifying enzyme for enzymatic hydrolysis, inactivate the enzyme, and dilute 1 to 2 times to obtain oat starch syrup.

[0011] S4. Dissolve the oat protein treated by high pressure microjet in step S2 in the oat starch syrup obtained in step S3 to obtain a protein solution, wherein the concentration of oat protein in the protein solution is 0.5-3g / 100mL. Then add oat oil to the above protein solution, wherein the amount of oat oil added is 1-2% of the mass fraction of the above protein solution. After stirring and mixing, homogenize to obtain a semi-finished product of oat plant protein beverage.

[0012] S5. Add edible salt and β-glucan to the semi-finished oat plant protein beverage, wherein the amount of edible salt added is 0.3 to 0.7% of the mass fraction of the protein liquid in S4 above, and the amount of β-glucan added is 0.4 to 1% of the mass fraction of the protein liquid in S4 above. Homogenize again, and pasteurize after homogenization to obtain the functional oat beverage.

[0013] In one embodiment, step S2, the step of high-pressure microfluidic treatment of oat protein includes: dissolving oat protein in water to obtain a protein solution, pretreating the protein solution, and then cyclically treating the oat protein solution through a high-pressure microfluidic jet at a pressure of 60-120 MPa 2-4 times to obtain oat protein treated by high-pressure microfluidic jet.

[0014] In one embodiment, the concentration of oat protein dissolved in water is 1–3% w / v.

[0015] In one embodiment, the pretreatment involves homogenizing the protein solution at a rotation speed of 14,000–16,000 r / min for 4–6 min.

[0016] In one embodiment, step S3, the preparation of oat starch syrup specifically includes: dissolving oat starch and water at a material-to-liquid ratio of 1:5-15; adding 0.1-0.2% high-temperature α-amylase based on the mass fraction of dry oat starch and hydrolyzing at 80-90°C for 40-50 minutes; cooling to 55-65°C; adding 0.06-0.12% saccharifying enzyme based on the mass fraction of dry oat starch and hydrolyzing at 55-65°C for 65-75 minutes; after enzyme inactivation, diluting 1-2 times to obtain oat starch syrup.

[0017] In one embodiment, the oat starch is dissolved in water at 40–60°C.

[0018] In one embodiment, the conditions for the first homogenization process in S4 are a temperature of 65-75°C and a pressure of 35-40 MPa.

[0019] In one embodiment, the conditions for the second homogenization process in S5 are a temperature of 65-75°C and a pressure of 25-35 MPa.

[0020] In one embodiment, pasteurization involves heating the oat beverage to 68–70°C, maintaining this temperature for 30–40 minutes, and then rapidly cooling it to 4–5°C for pasteurization.

[0021] The second objective of this invention is to provide an oat beverage prepared by the above-described preparation method.

[0022] The beneficial effects of the present invention are:

[0023] (1) In this invention, dynamic high-pressure microfluidic treatment technology is used to modify oat protein, which can induce the depolymerization of insoluble protein polymers, effectively reducing the particle size of the protein solution and increasing protein solubility. This improves functional properties such as emulsification and foaming. At the molecular level, dynamic high-pressure microfluidic treatment of oat protein essentially modifies the side chain groups of the protein or cuts the main chain of the protein molecule, altering its amino acid residues and polypeptide chains, thereby changing its spatial structure and physicochemical properties to improve its functional and nutritional characteristics. Therefore, the amount of oil added can be effectively reduced during the oil emulsification process, requiring only 1-2% oil, resulting in a more stable system. It has advantages such as low cost, no toxic side effects, short action time, and minimal impact on protein nutritional performance.

[0024] (2) The oat milk prepared by the present invention through recombination and compounding has the advantages of balanced nutrition, high protein content, good storage stability and better eating quality. Attached Figure Description

[0025] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0026] Figure 1 This is a picture of the oat milk after enzymatic hydrolysis.

[0027] Figure 2 This is a photograph of the oat milk prepared in Example 2 of the present invention after 30 days of storage. Detailed Implementation

[0028] To make the objectives, technical solutions and advantages of the present invention more clear, the embodiments of the present invention will be described in further detail below with reference to the accompanying drawings.

[0029] In this invention patent, unless otherwise specified, all terms refer to the percentage of mass fraction.

[0030] 1. Experimental materials:

[0031] Naked oats

[0032] 2. Evaluation Method:

[0033] a. Methods for testing storage stability:

[0034] The oat milk was divided into several equal portions, sealed and placed in a 37°C incubator. The particle size and centrifugal sedimentation rate of the samples were measured every 10 days.

[0035] Determination of average particle size and particle size distribution of oat milk

[0036] The droplet size distribution and average particle size of the emulsion were determined using a laser particle size analyzer. The volume average diameter d was used in the experiment. 43 Characterizing droplet size. Parameters were set as follows: dispersant: deionized water; dispersant refractive index: 1.330; particle refractive index: 1.520; measurement temperature: 25℃.

[0037] Oat milk centrifugation sedimentation rate determination

[0038] Take a 15 mL centrifuge tube and weigh the empty tube (m0). Then, transfer 10 mL of oat milk sample into the centrifuge tube and weigh the total mass of the centrifuge tube and sample (m4). Centrifuge at 2000 r / min for 20 min, discard the supernatant, and weigh the centrifuge tube with precipitate (m5). Repeat the experiment three times and take the average value. The calculation formula is shown in Equation 2.

[0039] Centrifugal sedimentation rate (%) = (m2-m0) / (m1-m0)*100 (2)

[0040] b. Methods for testing food quality:

[0041] Sensory evaluation of oat milk

[0042] The sensory evaluation criteria for oat milk shown in Table 1 were assessed by a panel of 10 food professionals who evaluated the oat milk's taste, color, aroma, and texture. The total score was 100 points. During the tasting, the professionals were required to rinse their mouths frequently to maintain oral hygiene and ensure the accuracy of their scores.

[0043] Table 1 Sensory Evaluation Criteria for Oat Milk

[0044]

[0045]

[0046] Example 1:

[0047] A functional oat beverage based on high-pressure microfluidics is prepared as follows:

[0048] S1. According to the Chinese patent "A method for extracting β-glucan, starch, protein and oil from oats" (CN200910092831.5), β-glucan, oat starch, oat protein and oat oil are extracted from naked oats.

[0049] S2. Oat protein is processed using high-pressure microfluidic jet.

[0050] Oat protein was dissolved in deionized water at a concentration of 2% (w / v), and then pretreated with an Ultra-Turrac T18 (IKA, Germany) at 15,000 rpm for 5 min. The sample was then circulated three times via DHPM at 120 MPa. Subsequently, the sample was freeze-dried and stored at -20°C for further experiments. Untreated samples served as a control group.

[0051] S3, Enzymatic hydrolysis of oat starch

[0052] Oat starch and water were dissolved at a ratio of 1:10 at 50°C. High-temperature α-amylase at a mass fraction of 0.1% of dry oat starch was added and enzymatically hydrolyzed at 85°C for 50 minutes. After cooling to 60°C, saccharifying enzyme at a mass fraction of 0.09% of dry oat starch was added and enzymatically hydrolyzed at 60°C for 70 minutes. The mixture was then sterilized in an autoclave at 121°C for 20 minutes and diluted by half to obtain oat starch syrup.

[0053] S4, Oat Milk Compound

[0054] High-pressure microfluidic treatment of oat protein was dissolved in oat starch syrup obtained in S3 to obtain a protein solution, wherein the concentration of oat protein in the protein solution was 3g / 100mL. Oat oil was then added to the above protein solution, wherein the amount of oat oil added was 2% of the mass fraction of the above protein solution. The mixture was stirred and mixed evenly, and a first homogenization treatment was performed at a temperature of 70℃ and a pressure of 40MPa. After the first homogenization was completed, the mixture was cooled to room temperature to obtain a semi-finished oat plant protein beverage.

[0055] S5, Steps for compounding other raw materials

[0056] According to the protein liquid mass fraction in S4, 0.8% β-glucan and 0.5% edible salt are added to the oat plant protein beverage semi-finished product obtained in S4. The product is then subjected to a second homogenization treatment at a temperature of 70℃ and a pressure of 30MPa. After the second homogenization treatment, the oat plant protein beverage semi-finished product is heated to 68℃ and held at this temperature for 30 minutes. Then it is rapidly cooled to 4-5℃ for pasteurization to obtain the oat plant protein beverage.

[0057] Example 2:

[0058] A functional oat beverage based on high-pressure microfluidics is prepared as follows:

[0059] S1. According to the Chinese patent "A method for extracting β-glucan, starch, protein and oil from oats" (CN200910092831.5), β-glucan, oat starch, oat protein and oat oil are extracted from naked oats.

[0060] S2. Oat protein is processed using high-pressure microfluidic jet.

[0061] Oat protein was dissolved in deionized water at a concentration of 2% (w / v), and then pretreated with an Ultra-Turrac T18 (IKA, Germany) at 15,000 rpm for 5 min. The sample was then circulated three times via DHPM at 120 MPa. Subsequently, the sample was freeze-dried and stored at -20°C for further experiments. Untreated samples served as a control group.

[0062] S3, Enzymatic hydrolysis of oat starch

[0063] Oat starch and water were dissolved at a ratio of 1:10 at 50°C. High-temperature α-amylase at a mass fraction of 0.1% of dry oat starch was added and enzymatically hydrolyzed at 85°C for 50 minutes. After cooling to 60°C, saccharifying enzyme at a mass fraction of 0.09% of dry oat starch was added and enzymatically hydrolyzed at 60°C for 70 minutes. The mixture was then sterilized in an autoclave at 121°C for 20 minutes and diluted by half to obtain oat starch syrup.

[0064] S4, Oat Milk Compound

[0065] High-pressure microfluidic treatment of oat protein was dissolved in oat starch syrup obtained in S3 to obtain a protein solution, wherein the concentration of oat protein in the protein solution was 2g / 100mL. Oat oil was then added to the above protein solution, wherein the amount of oat oil added was 1.5% of the mass fraction of the above protein solution. The mixture was stirred and mixed evenly, and a first homogenization treatment was carried out at a temperature of 70℃ and a pressure of 40MPa. After the first homogenization was completed, the mixture was cooled to room temperature to obtain a semi-finished product of oat plant protein beverage.

[0066] S5, Steps for compounding other raw materials

[0067] According to the protein liquid mass fraction in S4, 0.6% β-glucan and 0.4% edible salt are added to the oat plant protein beverage semi-finished product obtained in S4. The product is then subjected to a second homogenization treatment at a temperature of 70℃ and a pressure of 30MPa. After the second homogenization treatment, the oat plant protein beverage semi-finished product is heated to 68℃ and held at this temperature for 30 minutes. Then it is rapidly cooled to 4-5℃ for pasteurization to obtain the oat plant protein beverage.

[0068] Example 3:

[0069] A functional oat beverage based on high-pressure microfluidics is prepared as follows:

[0070] S1. According to the Chinese patent "A method for extracting β-glucan, starch, protein and oil from oats" (CN200910092831.5), β-glucan, oat starch, oat protein and oat oil are extracted from naked oats.

[0071] S2. Oat protein is processed using high-pressure microfluidic jet.

[0072] Oat protein was dissolved in deionized water at a concentration of 2% (w / v), and then pretreated with an Ultra-Turrac T18 (IKA, Germany) at 15,000 rpm for 5 min. The sample was then circulated three times via DHPM at 120 MPa. Subsequently, the sample was freeze-dried and stored at -20°C for further experiments. Untreated samples served as a control group.

[0073] S3, Enzymatic hydrolysis of oat starch

[0074] Oat starch and water were dissolved at a ratio of 1:10 at 50°C. High-temperature α-amylase at a mass fraction of 0.1% of dry oat starch was added and enzymatically hydrolyzed at 85°C for 50 minutes. After cooling to 60°C, saccharifying enzyme at a mass fraction of 0.09% of dry oat starch was added and enzymatically hydrolyzed at 60°C for 70 minutes. The mixture was then sterilized in an autoclave at 121°C for 20 minutes and diluted by half to obtain oat starch syrup.

[0075] S4, Oat Milk Compound

[0076] High-pressure microfluidic treatment of oat protein was dissolved in oat starch syrup obtained in S3 to obtain a protein solution, wherein the concentration of oat protein in the protein solution was 1g / 100mL. Oat oil was then added to the above protein solution, wherein the amount of oat oil added was 0.5% of the mass fraction of the above protein solution. The mixture was stirred and mixed evenly, and a first homogenization treatment was performed at a temperature of 70℃ and a pressure of 40MPa. After the first homogenization was completed, the mixture was cooled to room temperature to obtain a semi-finished oat plant protein beverage.

[0077] S5, Steps for compounding other raw materials

[0078] According to the protein liquid mass fraction in S4, 0.4% β-glucan and 0.3% edible salt are added to the oat plant protein beverage semi-finished product obtained in S4. The product is then subjected to a second homogenization treatment at a temperature of 70℃ and a pressure of 30MPa. After the second homogenization treatment, the oat plant protein beverage semi-finished product is heated to 68℃ and held at this temperature for 30 minutes. Then it is rapidly cooled to 4-5℃ for pasteurization to obtain the oat plant protein beverage.

[0079] Example 4:

[0080] A functional oat beverage based on high-pressure microfluidics is prepared as follows:

[0081] S1. According to the Chinese patent "A method for extracting β-glucan, starch, protein and oil from oats" (CN200910092831.5), β-glucan, oat starch, oat protein and oat oil are extracted from naked oats.

[0082] S2. Oat protein is processed using high-pressure microfluidic jet.

[0083] Oat protein was dissolved in deionized water at a concentration of 2% (w / v), and then pretreated with an Ultra-Turrac T18 (IKA, Germany) at 15,000 rpm for 5 min. The sample was then circulated three times via DHPM at 90 MPa. Subsequently, the sample was freeze-dried and stored at -20°C for further experiments. Untreated samples served as a control group.

[0084] S3, Enzymatic hydrolysis of oat starch

[0085] Oat starch and water were dissolved at a ratio of 1:10 at 50°C. High-temperature α-amylase at a mass fraction of 0.1% of dry oat starch was added and enzymatically hydrolyzed at 85°C for 50 minutes. After cooling to 60°C, saccharifying enzyme at a mass fraction of 0.09% of dry oat starch was added and enzymatically hydrolyzed at 60°C for 70 minutes. The mixture was then sterilized in an autoclave at 121°C for 20 minutes and diluted by half to obtain oat starch syrup.

[0086] S4, Oat Milk Compound

[0087] High-pressure microfluidic treatment of oat protein was dissolved in oat starch syrup obtained in S3 to obtain a protein solution, wherein the concentration of oat protein in the protein solution was 2g / 100mL. Oat oil was then added to the above protein solution, wherein the amount of oat oil added was 1.5% of the mass fraction of the above protein solution. The mixture was stirred and mixed evenly, and a first homogenization treatment was carried out at a temperature of 70℃ and a pressure of 40MPa. After the first homogenization was completed, the mixture was cooled to room temperature to obtain a semi-finished product of oat plant protein beverage.

[0088] S5, Steps for compounding other raw materials

[0089] According to the protein liquid mass fraction in S4, 0.6% β-glucan and 0.5% edible salt are added to the oat plant protein beverage semi-finished product obtained in S4. The product is then subjected to a second homogenization treatment at a temperature of 70℃ and a pressure of 30MPa. After the second homogenization treatment, the oat plant protein beverage semi-finished product is heated to 68℃ and held at this temperature for 30 minutes. Then it is rapidly cooled to 4-5℃ for pasteurization to obtain the oat plant protein beverage.

[0090] Comparative Example 1:

[0091] In step S2, high-pressure microfluidic treatment of oat protein was not used; the other steps were the same as in Example 2, and oat milk was prepared.

[0092] Comparative Example 2:

[0093] In step S2, the pressure of the high-pressure microjet is 30 MPa, and the other steps are the same as in Example 2, to prepare oat milk.

[0094] Comparative Example 3:

[0095] In step S2, the pressure of the high-pressure microjet is 150 MPa, and the other steps are the same as in Example 2, to prepare oat milk.

[0096] Comparative Example 4:

[0097] In step S5, the amount of β-glucan added is 0.2%, and the other steps are the same as in Example 1, to prepare oat milk.

[0098] Comparative Example 5:

[0099] In step S4, the amount of oat oil added is 0.5% of the mass fraction of the protein solution, and the amount of β-glucan added is 0.8%. The other steps are the same as in Example 2, and oat milk is prepared.

[0100] Test Example 1: Testing Storage Stability

[0101] The oat milk prepared in the examples and comparative examples was tested for storage stability, and the results are shown in Table 2:

[0102] Table 2

[0103]

[0104] From Table 2, Figure 2 It can be seen that the average particle size of the oat milk prepared in Examples 1 to 4 can reach below 6.85 μm after 30 days of storage, and the centrifugal sedimentation rate can reach below 7.24%, indicating that the oat milk prepared in Examples 1 to 4 has good storage stability.

[0105] Test Example 2: Testing of Food Quality

[0106] The oat milk prepared in the examples and comparative examples was tested for its edible quality, and the results are shown in Table 3:

[0107] Table 3

[0108]

[0109]

[0110] As can be seen from Table 3, the total sensory score of the oat milk prepared in Examples 1 to 4 can reach 87 to 94 points based on the evaluation of taste, color, smell and texture, indicating that the oat milk prepared in Examples 1 to 4 has very good edible quality.

[0111] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing a functional oat beverage based on high-pressure microfluidics, characterized in that, Includes the following steps: S1. Oat oil, oat starch, β-glucan and oat protein were extracted from oats, respectively; S2. The oat protein in S1 is processed using a high-pressure microfluidic jet. S3. Dissolve the oat starch in S1 in water, wherein the ratio of oat starch to water is 1:5 to 15. Then, use high temperature α-amylase for enzymatic hydrolysis; cool, add saccharifying enzyme for enzymatic hydrolysis, inactivate the enzyme, and dilute 1 to 2 times to obtain oat starch syrup. S4. Dissolve the oat protein treated by high pressure microjet in step S2 in the oat starch syrup obtained in step S3 to obtain a protein solution, wherein the concentration of oat protein in the protein solution is 0.5-3g / 100mL. Then add oat oil to the above protein solution, wherein the amount of oat oil added is 1-2% of the mass fraction of the above protein solution. After stirring and mixing, homogenize to obtain a semi-finished product of oat plant protein beverage. S5. Add edible salt and β-glucan to the semi-finished oat plant protein beverage, wherein the amount of edible salt added is 0.3 to 0.7% of the mass fraction of the protein liquid in S4 above, and the amount of β-glucan added is 0.4 to 1% of the mass fraction of the protein liquid in S4 above. Then, perform homogenization again, and pasteurize after homogenization to obtain the functional oat beverage. In step S2, the high-pressure microfluidic treatment of oat protein includes: dissolving oat protein in water to obtain a protein solution, pretreating the protein solution, and then cyclically treating the oat protein solution through a high-pressure microfluidic jet at a pressure of 60-120 MPa 2-4 times to obtain oat protein treated with high-pressure microfluidic jet. The concentration of oat protein dissolved in water is 1-3% w / v; The pretreatment involves homogenizing the protein solution at a rotation speed of 14,000–16,000 r / min for 4–6 min. In step S3, the specific steps for preparing oat starch syrup include: dissolving oat starch and water at a material-to-liquid ratio of 1:5-15; adding 0.1-0.2% high-temperature α-amylase based on the mass fraction of dry oat starch and hydrolyzing at 80-90℃ for 40-50 minutes; cooling to 55-65℃; adding 0.06-0.12% saccharifying enzyme based on the mass fraction of dry oat starch and hydrolyzing at 55-65℃ for 65-75 minutes; after enzyme inactivation, diluting 1-2 times to obtain oat starch syrup.

2. The preparation method according to claim 1, characterized in that, Oat starch dissolves in water at 40–60°C.

3. The preparation method according to claim 1, characterized in that, The homogenization conditions in S4 are a temperature of 65–75°C and a pressure of 35–40 MPa.

4. The preparation method according to claim 1, characterized in that, The homogenization conditions in S5 are a temperature of 65–75°C and a pressure of 25–35 MPa.

5. The preparation method according to claim 1, characterized in that, Pasteurization involves heating oat beverages to 68-70°C, maintaining this temperature for 30-40 minutes, and then rapidly cooling them to 4-5°C for pasteurization.

6. An oat beverage prepared by any of the methods described in claims 1-5.

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