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《Food & Machinery》 2009-04
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Process of oat milk by enzyme hydrolysis

XU Kang1FU Liang1SUN Ying-ying2CHEN Yong2(1.Dept.of Food Science and Engineering,Jinan University,Guangzhou,Guangdong 510632,China;2.Foshan Guangliang Drink and Food Inc.Foshan,Guangdong 528137,China)  
The article focus on oat milk process by enzyme hydrolysis.The optimal condition were as follows: hydrolyzed by α-amylase under 80 ℃ for 50 min,the ratio of oat to water 1∶15(W∶V),the addition of Xanthan Gum 0.12%,Vitamin C 0.02%,NaCl 0.01% and Sodium Tripolyphosphate 0.01%.Meanwhile,the hydrolyzate is homogenized twice and sterilized,and the oat milk is prepared.The oat milk has good texture and perfect natural flavor.
【CateGory Index】: TS275
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