The starch and β-glucan in oats result in extremely high viscosity slurry, making transportation and filtration difficult and easily clogging heat exchange equipment; starch retrogradation leads to sedimentation and stratification during long-term storage, resulting in a short product shelf life; low protein solubility leads to low juice yield, increasing productionOat Milk Processing costs; the product has an inherent astringent taste, making it difficult to achieve a smooth texture.
Solution Details
The multi-enzyme synergistic hydrolysis can hydrolyze amylase, reduce slurry viscosity, improve processing fluidity, generate small molecule sugars to bring natural sweetness, and reduce the need for added sugar; β-glucanase relieves sticky texture and improves system stability; cellulose and hemicellulase break down cell walls and improve raw material utilization; protease enhances soluble protein, optimizes colloidal state, reduces precipitation and stratification, and improves mouthfeel smoothness and finished product stability.
