A dietary fiber-enriched oat milk and a method for preparing the same

Abstract

This invention relates to the field of plant-based beverage processing technology, and more particularly to an oat milk rich in dietary fiber and its preparation method. The oat milk preparation method of this invention first uses oat grains as raw material, which are then enzymatically hydrolyzed and enzyme-inactivated to obtain oat slurry. The oat slurry is then separated to obtain oat liquid and D... 90 The oat residue is 150-170 μm thick. The solids content of the oat residue is then adjusted to 8-13 g / 100 g, and processed using a microfluidic homogenizer to obtain a first mixture. This first mixture is then mixed with the oat liquor and sterilized. The preparation method of this invention fully utilizes the dietary fiber-rich bran material in the oat residue, increasing the nutritional value of oat milk while ensuring the stability of the oat milk product.

Description

Technical Field

[0001] This invention relates to the field of plant-based beverage processing technology, and in particular to an oat milk rich in dietary fiber and its preparation method. Background Technology

[0002] With the improvement of people's living standards, increased consumption power, and the market layout of innovative products both domestically and internationally, plant-based protein beverages, such as oat milk, have become increasingly popular due to their advantages of being lactose-free and low in cholesterol. Since oat raw materials contain up to 50% starch and are rich in water-soluble β-glucan, oat milk products typically achieve a suitable viscosity and sweetness through adjustments to the processing technology. Currently, the bran-like substances in oat raw materials are not easily refined after grinding, and protein aggregation after indirect sterilization leads to a rough texture. To improve this rough texture, existing technologies utilize centrifugal removal to remove ineffective molecules; however, this process results in the loss of β-glucan, protein, and dietary fiber, leading to a low endogenous dietary fiber content in the finished oat beverage, only about 0.2-0.8%.

[0003] Currently, the production technology for oat milk beverages mainly involves processes such as grinding, enzymatic hydrolysis, enzyme inactivation, residue removal, and sterilization. The residue removal process centrifuges to remove bran, which has a large molecular weight, is insoluble, difficult to refine, and is rich in dietary fiber, thus failing to fully realize the nutritional and functional value of oat milk. However, retaining the dietary fiber-rich bran makes it difficult to maintain the stability of the oat milk beverage. Therefore, how to provide a stable oat milk product rich in dietary fiber is a pressing technical problem that needs to be solved in this field. Summary of the Invention

[0004] In view of this, the present invention provides a stable oat milk rich in dietary fiber and a method for preparing the same.

[0005] The specific solution of the present invention is as follows:

[0006] A method for preparing oat milk involves first using oat grains as raw material, and then preparing oat milk through enzymatic hydrolysis and enzyme inactivation. The oat milk is then subjected to a separation operation to obtain oat liquid and D. 90 The oat residue is 150-170μm thick; then water is added to adjust the solid content of the oat residue to 8-13g / 100g, and then it is processed by a microfluidic homogenizer to obtain a first mixture. The first mixture is then mixed with the oat liquid and sterilized.

[0007] The microjet homogenizer is a new type of ultra-fine pulverizing equipment that can use powerful shearing force, impact force, instantaneous pressure drop and other complex mechanical forces to pulverize materials to the micron and submicron level. However, this invention has found that for oat grains as a specific raw material, specific selection and control of the processing object of the microjet homogenizer are required in order to obtain oat milk products with better taste, better stability and rich in dietary fiber under the same processing pressure.

[0008] Specifically, this invention has found that while directly processing the enzymatically hydrolyzed and enzyme-inactivated oat pulp using a microfluidic homogenizer can pulverize the endogenous dietary fiber in oats, resulting in oat milk with improved texture due to its high dietary fiber content, the product uniformity and long-term stability still need improvement. Therefore, through repeated experiments, this invention has discovered that by first performing a specific separation process on the enzymatically hydrolyzed and enzyme-inactivated oat pulp to obtain oat residue with a specific particle size range, and then specifically adjusting the material state (preferably using water to adjust the solid content of the oat residue), the resulting material, after being processed separately using a microfluidic homogenizer and then mixed with the previously separated oat liquid for subsequent processing, can improve both the smoothness of the product's texture and its stability under the same processing pressure. This allows the bran, rich in dietary fiber, in the oat residue to be fully utilized, increasing the nutritional value of the oat milk.

[0009] In the preparation method of the present invention, the working pressure of the microfluidic homogenizer is 800-1200 bar; and / or, the particle size of the oat residue after treatment by the microfluidic homogenizer is ≤5 μm.

[0010] The above processing conditions can be well combined with the oat residue material obtained after specific separation and adjustment to obtain oat milk products with better stability, delicate taste and good uniformity.

[0011] More preferably, the working pressure of the microjet homogenizer is 1000-1200 bar, and most preferably 1200 bar.

[0012] Under the aforementioned optimal pressure, the stability of oat milk can be significantly improved, the system particle size is lower, and the taste is smoother and more delicate.

[0013] In the preparation method of the present invention, a horizontal screw centrifuge is used to separate the oat pulp; preferably, the diameter of the horizontal screw centrifuge is 400 mm, the rotation speed is 3600-5000 rpm, and the differential speed is 1-20 rpm; more preferably, the rotation speed is 3600-4000 rpm and the differential speed is 1-2 rpm.

[0014] The enzymatic hydrolysis and enzyme inactivation treatment of oat pulp using the separation method described above in this invention allows the physical state of the oat residue to better match the subsequent microfluidic homogenizer treatment, resulting in oat milk products with better dispersibility, finer texture, and better stability.

[0015] In the preparation method of this invention, amylase and saccharifying enzyme are used for enzymatic hydrolysis. The resulting oat milk has a viscosity of 12-17 cp and a solid content of 13-17 g / 100g. Preferably, this invention provides specific control over the properties of the enzymatic hydrolysis product, thereby better facilitating subsequent separation and microfluidic homogenization processes, further ensuring that the oat milk product has ideal properties.

[0016] Preferably, the amylase is α-amylase.

[0017] As a preferred embodiment of the present invention, amylase is used for enzymatic hydrolysis at 70-75°C, preferably for 40-50 minutes.

[0018] In the specific implementation process, this includes, but is not limited to, heating the casing to 70-75°C for enzymatic hydrolysis.

[0019] As a preferred embodiment of the present invention, saccharifying enzyme is used for enzymatic hydrolysis at 50-55°C, preferably for 40-50 minutes.

[0020] In the preparation method of this invention, the sterilization treatment adopts a direct sterilization process at a temperature of 149°C or higher. Preferably, direct sterilization at 149°C or higher lasts for 2–6 seconds.

[0021] The direct sterilization process rapidly injects steam into the product, instantly heating its temperature from 80°C to the target sterilization temperature. This invention utilizes this process to achieve a rapid (≤0.2s) temperature rise to the target sterilization temperature. By controlling the combination of time and temperature, it ensures the inactivation of microorganisms and spores, while minimizing the impact on product taste and color. Furthermore, it reduces the heat load throughout the production process, shortens heat treatment time, and minimizes the denaturation and aggregation of oat milk proteins. Moreover, this process generates very little dirt, resulting in excellent cleaning capabilities, less downtime for cleaning, and lower overall cleaning costs.

[0022] In the preparation method of the present invention, after sterilization, aseptic homogenization is performed; preferably, the pressure of aseptic homogenization is ≥400 bar.

[0023] This invention places aseptic homogenization after the direct sterilization process, which is more conducive to improving the problem of protein aggregation and precipitation in oat milk (it can further refine the heat-aggregated proteins), resulting in a more delicate oat milk texture and higher stability.

[0024] In the preparation method of the present invention, after the first mixture is mixed with the oat liquid, vegetable oil and sodium bicarbonate are added first, the pH is adjusted to 7.0-7.5, and then sterilization is performed.

[0025] The above methods can provide emulsification, making oat milk products taste better.

[0026] In the preparation method of the present invention, oat grains are first ground to a particle size D. 90 After the material reaches a particle size of 140–200 μm, the enzymatic hydrolysis is carried out to ensure complete hydrolysis and improve hydrolysis efficiency. This ensures that the obtained material can better match subsequent processing conditions and yield a better product.

[0027] As a preferred embodiment of the present invention, the preparation method includes the following steps:

[0028] (1) After mixing and grinding oat grains with water, oat paste is obtained;

[0029] (2) The oat slurry is mixed with amylase and enzymatically hydrolyzed once at 70-75°C; then it is mixed with saccharifying enzyme at 50-55°C for a second enzymatic hydrolysis, and heated to above 90°C to inactivate the enzyme, thus obtaining oat slurry.

[0030] (3) Separate oat residue and oat liquid from the oat slurry; then mix the oat residue with water to adjust the solid content, and process it with a micro jet homogenizer to obtain a first mixture; mix the first mixture with the oat liquid to obtain a second mixture.

[0031] (4) The second mixture is mixed with sodium bicarbonate and vegetable oil and then directly sterilized; then flash-cooled to 65-75°C and aseptically homogenized. The particle size of the finished product after homogenization is ≤3μm.

[0032] As a preferred embodiment of the present invention, hulled oat grains are used as raw materials. They are first mixed with water and then soaked for 20 to 30 minutes. After soaking, they are dehydrated and the soaking water is used to grind the oat grains in step (1).

[0033] In a preferred embodiment of the present invention, in the grinding step, oat grains are mixed with soaking water at a weight ratio of ≥1:4, and then ground to a particle size D. 90 The thickness is 140–200 μm, and oat paste is prepared.

[0034] In a preferred embodiment of the present invention, the enzyme inactivation is performed by instantaneously heating to above 90°C. Preferably, the enzyme inactivation treatment lasts for more than 120 seconds.

[0035] In the specific implementation process, this includes, but is not limited to, using a high-shear mixer for mixing.

[0036] For example, the second mixture is circulated in a high-shear mixer, with sodium bicarbonate and vegetable oil added.

[0037] In practice, the oat milk prepared according to the above implementation plan can be aseptically filled to produce commercial oat milk.

[0038] Furthermore, the present invention also provides an oat milk prepared by the preparation method of any of the above embodiments.

[0039] As a preferred embodiment of the present invention, the oat milk formula comprises the following components per ton: 115-125 kg of hulled oat grains (protein content ≥12%); 780-900 kg of water; 10-20 kg of vegetable oil; 300-400 g of α-amylase; 150-250 g of saccharifying enzyme; and 400-600 g of sodium bicarbonate.

[0040] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0041] This invention provides a method for preparing oat milk rich in dietary fiber with good stability, which can avoid the problem of providing dietary fiber from exogenous raw materials. Without adding exogenous raw materials containing dietary fiber, it can still contain a high content of endogenous dietary fiber. While improving the texture, stability and taste of the product, it significantly increases the nutritional value of the product and fills the market gap of whole-based oat milk. Attached Figure Description

[0042] Figure 1 This is a schematic diagram of the process flow of an embodiment of the present invention. In this diagram, excipient 1 is α-amylase; excipient 2 is saccharifying enzyme; and excipient 3 is sodium bicarbonate and vegetable oil. Detailed Implementation

[0043] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0044] Unless otherwise specified, all methods used in the examples were conventional or performed according to techniques or conditions described in the literature in this field, or in accordance with the product instructions. Reagents and instruments used without specified manufacturers were all conventional products that could be purchased from legitimate channels.

[0045] In the following examples and comparative examples, the oat milk formula is measured per ton as follows: 120 kg of hulled oat grains (protein content ≥12%); 864.05 kg of water for mixing; 15 kg of vegetable oil; 300 g of α-amylase; 150 g of saccharifying enzyme; and 500 g of baking soda (sodium bicarbonate).

[0046] The process flow diagram in the following embodiments is as follows: Figure 1 As shown.

[0047] Example 1

[0048] This embodiment provides an oat milk, the preparation method of which includes the following steps:

[0049] 1. Soak the hulled oat grains in a soaking tank with room temperature water. Soak for 25 minutes, then dehydrate and return the soaking water to the recycling tank.

[0050] 2. The soaked oat grains and recycled water are mixed in a 1:6 weight ratio and then ground and crushed to obtain D. 90 Oat concentrate with a particle size of approximately 150 μm;

[0051] 3. Add α-amylase to the oat slurry, heat to 72℃, and hydrolyze for 45 minutes. The viscosity should be <20cp.

[0052] 4. Cool to 53℃, add saccharifying enzyme, and enzymatically hydrolyze for 40 minutes. The viscosity is 12.2 cp, and the solid content is 13.15 g / 100 g.

[0053] 5. Heat to 90-92℃ and hold for 120 seconds to inactivate the enzyme;

[0054] 6. Separate the enzyme-inactivated oat pulp into oat residue and oat liquor using a 400mm diameter horizontal screw centrifuge, setting the drum speed to 3600 rpm and the differential speed to 1-2 rpm. The D of the oat residue is... 90 The oat residue was 152.5 μm. The oat residue was recycled to the oat residue temporary storage tank. The oat liquor, which had no obvious particles, was returned to the mixing tank.

[0055] 7. Thoroughly mix the obtained oat residue with the water used for the ingredients, adjusting to obtain a material with a solid content of 12.5 g / 100 g. Then, perform micro-jet homogenization at a pressure of 1200 bar to obtain the first mixture containing oat residue. The D of the oat residue... 90 Value 2.8μm;

[0056] 8. The treated oat residue (first mixture) is transported back into the mixing tank through pipeline and mixed with the oat liquid to obtain the second mixture;

[0057] 9. Pour the mixed liquid (second mixture) into the mixing tank, mix it thoroughly with sodium bicarbonate and vegetable oil, adjust the pH to 7.5, check for obvious particles, and after cooling, enter the sterilization system;

[0058] 10. The product is processed using a direct sterilization process at a temperature of 149℃ for 2 seconds.

[0059] 11. After sterilization, the liquid material is flash-cooled to 70-72°C, and then aseptically homogenized at a pressure of 400 bar. The finished product has a particle size of 2.5 μm and is then filled.

[0060] Example 2

[0061] This embodiment provides an oat milk preparation method that is basically the same as that in Example 1, except that the weight ratio of oat grains to water is adjusted to 1:5 during grinding, and the viscosity of the oat milk after two-step enzymatic hydrolysis is 17cp, and the solid content is 16.11g / 100g. In step 7, the obtained oat residue is thoroughly mixed with the ingredients and water to obtain a material with a solid content of 8.3g / 100g.

[0062] Example 3

[0063] This embodiment provides an oat milk preparation method that is basically the same as that in Example 1, except that the pressure of the microfluidic homogenization process is 800 bar.

[0064] Example 4

[0065] This embodiment provides an oat milk preparation method that is basically the same as that in Example 1, except that the pressure of the microfluidic homogenization process is 1000 bar.

[0066] Comparative Example 1

[0067] This comparative example provides an oat milk preparation method that is basically the same as that in Example 1, except that the pressure of the microfluidic homogenization process is 600 bar.

[0068] Comparative Example 2

[0069] This comparative example provides an oat milk preparation method that is basically the same as that in Example 1, except that in step 2, the grinding capacity of the grinding equipment is adjusted to make the oat milk D... 90 The value is approximately 250 μm.

[0070] Comparative Example 3

[0071] This comparative example provides an oat milk preparation method that is basically the same as that in Example 1, except that in step 3, the enzymatic hydrolysis time is extended to 60 minutes, so that the viscosity of the oat milk obtained after the final two-step enzymatic hydrolysis is 10.3 cp.

[0072] Comparative Example 4

[0073] This comparative example provides an oat milk preparation method that is basically the same as that in Example 1, except that in step 3, the enzymatic hydrolysis time is shortened to 30 minutes, so that the viscosity of the oat milk obtained after the final two-step enzymatic hydrolysis is 20.3 cp.

[0074] Comparative Example 5

[0075] This comparative example provides an oat milk preparation method that is basically the same as that in Example 1, except that the direct sterilization parameters are 139°C for 2 seconds.

[0076] Comparative Example 6

[0077] This comparative example provides an oat milk preparation method that is basically the same as that in Example 1, except that the oat residue separated by the horizontal screw centrifuge is not subjected to microfluidic homogenization and is directly discarded, with only the oat liquid used for subsequent operations.

[0078] Comparative Example 7

[0079] This comparative example provides an oat milk preparation method that is basically the same as that in Example 1, except that in step 7, the oat residue separated by the horizontal screw centrifuge is mixed with the ingredients and water to adjust the solid content, and then refined by high-pressure homogenization at 1200 bar.

[0080] Comparative Example 8

[0081] This comparative example provides an oat milk preparation method that is basically the same as that in Example 1, except that in step 7, the oat residue separated by the horizontal screw centrifuge is mixed with the ingredients and water to adjust the solid content, and then refined by high-pressure homogenization at 1500 bar.

[0082] Comparative Example 9

[0083] This comparative example provides an oat milk preparation method that is basically the same as that in Example 1, except that the oat milk after enzyme inactivation in step 5 is not separated by a horizontal screw centrifuge, but is directly subjected to microfluidic homogenization at 1200 bar.

[0084] Comparative Example 10

[0085] This comparative example provides an oat milk preparation method that is basically the same as that in Example 1, except that in step 6, a horizontal screw centrifuge with a diameter of 200 mm is used, with the drum speed set to 3500 rpm and the differential speed to 30 rpm, to separate the enzyme-inactivated oat pulp into oat residue and oat liquid. The D of the oat residue is... 90 The value is approximately 148.2 μm.

[0086] Comparative Example 11

[0087] This comparative example provides an oat milk preparation method that is basically the same as that in Example 1, except that in step 7, the amount of water used for mixing is increased, and the oat residue is thoroughly mixed with the water used for mixing to obtain a material with a solid content of 7.2g / 100g.

[0088] Experimental Example 1

[0089] This experimental example analyzes the oat milk prepared in the above-described embodiments and comparative examples.

[0090] Viscosity analyzer: A Bollerfeld viscometer (USA) was used for viscosity data analysis. Data was valid when the torque was between 15-85%. Three data points were taken for each process sample as the average value. The process sample was enzymatically hydrolyzed oat pulp.

[0091] Particle size analyzer: An LA-960 laser particle size analyzer was used for particle size analysis. The transmittance was set to 70%-90%, distilled water was used as the dispersant, and 5000 measurements were performed. (D...) 90 The value is used as a particle size index for the product, and each sample is repeated 3 times and the average value is taken.

[0092] Clarity index: Stability analysis was performed using a LUMiSizer stability analyzer with an injection volume of 1.0 ml and an ion transfer speed of 4000 rpm. The clarity index was used as the product stability indicator, and each sample was analyzed in triplicate, with the average value taken.

[0093] The process product evaluation test includes the product viscosity in step 4 and the particle size of the oat residue obtained in step 7. The final product evaluation test includes the particle size and clarification index of the final oat milk product.

[0094] Specifically, this invention tested the clarification index of oat milk products prepared fresh, as well as those prepared in various embodiments and comparative examples after being stored at room temperature for 15 days.

[0095] The test results are shown in Table 1.

[0096] Table 1 Product Evaluation Form

[0097]

[0098] As can be seen from Table 1, the oat grains in the embodiments of the present invention have suitable viscosity after enzymatic hydrolysis, and the starch in the oat grains is fully hydrolyzed. Example 1 is the optimal solution of the present invention.

[0099] The stability (clarification index) of Examples 2-4 decreased compared to the scheme of Example 1.

[0100] The oat residue in Comparative Example 1 was not finely refined, with a higher particle size than that in Example 1, and its stability was poor.

[0101] In Comparative Example 2, the oat grains were larger in size after grinding, which affected the degree of fineness under the same working conditions in the later stage. The finished product particle size and clarification index were higher than those in Example 1. The balance between product production cost and product quality was not as good as that in Example 1.

[0102] In Comparative Example 3, extending the enzymatic hydrolysis time resulted in complete enzymatic hydrolysis of starch in the oat grains. However, the bran in the product tended to precipitate within the shelf life, leading to a decline in the product's sensory properties and quality. Furthermore, the finished product had a high particle size and clarification index.

[0103] In Comparative Example 4, shortening the enzymatic hydrolysis time resulted in insufficient starch hydrolysis in the oat grains, leading to high viscosity, incomplete separation of oat residue, a risk of sticking to the sterilizer, and higher particle size and clarification index of the finished product compared to Example 1.

[0104] Comparative Example 5 and Example 1 had the same test results immediately after product preparation. However, due to the reduced sterilization intensity of Comparative Example 5, the product developed bitter sacs after being kept at 42°C for one month, which did not meet the product shelf life requirements.

[0105] Comparative Example 6 had the lowest particle size and clarification index due to the removal of insoluble bran from the oat grains, which could improve the problems of sedimentation and fat floating during the shelf life. However, it also suffered a significant loss of dietary fiber and was not nutritionally rich.

[0106] Comparative Examples 7 and 8 were treated with a high-pressure homogenizer and then backfilled into oat slurry. The particle size and clarification index of the finished products were higher than those of the microjet homogenizer treatment at the same / lower pressure, indicating that the microjet homogenizer is more suitable for treating oat bran.

[0107] In Comparative Example 9, the step of separating oat pulp into oat residue and oat liquid was omitted. Instead, the enzyme-inactivated oat pulp was directly subjected to microfluidic homogenization. The particle size and clarification index of the finished product were higher than those in Example 1. This indicates that if we want to solve the problem of the impact of insoluble bran in oat grains on the stability and taste of the final product, microfluidic homogenization alone is not enough. We also need to explore and study the specific process flow for specific raw materials.

[0108] Adjusting the parameters of the horizontal screw separator in Comparative Example 10, the resulting product particle size was not significantly different from that of Example 1. However, the storage stability was not ideal.

[0109] In Comparative Example 11, increasing the water content of the ingredients resulted in high moisture content and low solid content in the oat residue, leading to unsatisfactory storage stability.

[0110] Experimental Example 2

[0111] This experiment analyzed and compared the nutritional components of the oat milk prepared in Example 1 and Comparative Example 6. The results are shown in Table 2.

[0112] Table 2 Comparison Results of Indicators

[0113]

[0114]

[0115] In Comparative Example 6, due to the removal of the insoluble bran from the oat grains, a large amount of nutrients were lost, especially dietary fiber and insoluble dietary fiber, resulting in insufficient nutritional value.

[0116] Theoretically, the total dietary fiber content is higher than the insoluble dietary fiber content. However, due to differences in testing methods or standards among different testing institutions, the total dietary fiber content in Table 2 is not higher than that of insoluble dietary fiber. Nevertheless, since the same indicator was tested using the same method by the same testing institution, the data is authentic and valid, allowing for longitudinal comparisons of a single indicator.

[0117] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing oat milk, which comprises the steps of: (a) preparing oat milk by enzymatic hydrolysis and enzyme inactivation using oat kernels as raw material, and (b) adding a flavoring agent to the oat milk prepared in step (a) to prepare flavored oat milk. The oat pulp is first separated to obtain oat liquid and D. 90 The oat residue is 150-170μm; then water is added to adjust the solid content of the oat residue to 8-13g / 100g, and then it is processed by a microfluidic homogenizer to obtain a first mixture. Then the first mixture is mixed with the oat liquid and sterilized. The enzymatic hydrolysis was carried out using amylase and saccharifying enzyme, and the resulting oat milk had a viscosity of 12-17 cp and a solid content of 13-17 g / 100g. Specifically, amylase is used for a first enzymatic hydrolysis at 70-75℃ for 40-50 minutes; and saccharifying enzyme is used for a second enzymatic hydrolysis at 50-55℃ for 40-50 minutes. The oat pulp is separated using a horizontal decanter centrifuge; the horizontal decanter centrifuge has a diameter of 400 mm, a rotation speed of 3600-5000 rpm, and a differential speed of 1-20 rpm. The working pressure of the microjet homogenizer is 800~1200 bar; the particle size of the oat residue after being processed by the microjet homogenizer is ≤5μm; The sterilization process employs a direct sterilization technique at a temperature above 149°C.

2. The production method according to claim 1, characterized by, The speed of the horizontal screw centrifuge is 3600-4000 rpm, and the differential speed is 1-2 rpm.

3. The preparation method according to claim 1, characterized in that, After sterilization, aseptic homogenization is performed.

4. The preparation method according to claim 3, characterized in that, The pressure for aseptic homogenization is ≥400 bar.

5. The production method according to any one of claims 1 to 4, characterized by, After mixing the first mixture with the oat liquid, vegetable oil and sodium bicarbonate are added first, and the pH is adjusted to 7.0~7.5 before sterilization.

6. The production method according to any one of claims 1 to 4, characterized by, The oat groats are first ground to a particle size D 90 of 140-200 μm before the enzymatic hydrolysis.

7. The preparation method according to claim 5, characterized in that, The oat groats are first ground to a particle size D 90 of 140-200 μm before the enzymatic hydrolysis.

8. The production method according to any one of claims 1 to 4, characterized by, Includes the following steps: (1) After mixing and grinding oat grains with water, oat paste is prepared; (2) The oat slurry is mixed with amylase and enzymatically hydrolyzed once at 70-75°C; then it is mixed with saccharifying enzyme at 50-55°C for a second enzymatic hydrolysis, and heated to above 90°C to inactivate the enzyme, so as to obtain oat slurry. (3) Separate oat residue and oat liquid from the oat slurry; then mix the oat residue with water to adjust the solid content, and process it with a micro jet homogenizer to obtain a first mixture; mix the first mixture with the oat liquid to obtain a second mixture. (4) The second mixture is mixed with sodium bicarbonate and vegetable oil and then subjected to direct sterilization; Then, it is flash-cooled to 65~75℃ and aseptically homogenized. The particle size of the finished product after homogenization is ≤3μm.

9. The preparation method according to claim 5, characterized in that, Includes the following steps: (1) After mixing and grinding oat grains with water, oat paste is prepared; (2) The oat slurry is mixed with amylase and enzymatically hydrolyzed once at 70-75°C; then it is mixed with saccharifying enzyme at 50-55°C for a second enzymatic hydrolysis, and heated to above 90°C to inactivate the enzyme, so as to obtain oat slurry. (3) Separate oat residue and oat liquid from the oat slurry; then mix the oat residue with water to adjust the solid content, and process it with a micro jet homogenizer to obtain a first mixture; mix the first mixture with the oat liquid to obtain a second mixture. (4) The second mixture is mixed with sodium bicarbonate and vegetable oil and then subjected to direct sterilization; Then, it is flash-cooled to 65~75℃ and aseptically homogenized. The particle size of the finished product after homogenization is ≤3μm.

10. The method of claim 6, wherein, Includes the following steps: (1) After mixing and grinding oat grains with water, oat paste is prepared; (2) The oat slurry is mixed with amylase and enzymatically hydrolyzed once at 70-75°C; then it is mixed with saccharifying enzyme at 50-55°C for a second enzymatic hydrolysis, and heated to above 90°C to inactivate the enzyme, so as to obtain oat slurry. (3) Separate oat residue and oat liquid from the oat slurry; then mix the oat residue with water to adjust the solid content, and process it with a micro jet homogenizer to obtain a first mixture; mix the first mixture with the oat liquid to obtain a second mixture. (4) The second mixture is mixed with sodium bicarbonate and vegetable oil and then subjected to direct sterilization; Then, it is flash-cooled to 65~75℃ and aseptically homogenized. The particle size of the finished product after homogenization is ≤3μm.

11. The preparation method according to claim 7, characterized in that, Includes the following steps: (1) After mixing and grinding oat grains with water, oat paste is prepared; (2) The oat slurry is mixed with amylase and enzymatically hydrolyzed once at 70-75°C; then it is mixed with saccharifying enzyme at 50-55°C for a second enzymatic hydrolysis, and heated to above 90°C to inactivate the enzyme, so as to obtain oat slurry. (3) Separate oat residue and oat liquid from the oat slurry; then mix the oat residue with water to adjust the solid content, and process it with a micro jet homogenizer to obtain a first mixture; mix the first mixture with the oat liquid to obtain a second mixture. (4) The second mixture is mixed with sodium bicarbonate and vegetable oil and then subjected to direct sterilization; Then, it is flash-cooled to 65~75℃ and aseptically homogenized. The particle size of the finished product after homogenization is ≤3μm.

12. A oat milk, characterized in that, It is prepared by any one of the preparation methods according to claims 1 to 11.

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