Function components and whiteness changes of oat milk during processing

As a new type of oat food, oat milk was paid less attention on its function components and quality changes during the processing stages. In order to find out the inherent law during changing process, sample were selected from different processing stages as the key steps, which were mashing, enzymolysis, screening and sterilizing, and the contents of protein, total starch, fat, β-glucan, total phenol and the whiteness of those samples were analyzed. The results showed that the processing stage which mostly influenced oat milk protein content was screening, as after screening the protein content reduced by 17.45%. Total starch content was mostly influenced by enzymolysis and the total starch content reduced by 56.32%. Oat milk's fat content was mostly decided by addition of vegetable oil. After add 4% vegetable oil, oat milk fat content went up to 4.21%. Screening also reduced β-glucan content seriously, which was reduced by 56.32% after screening. Total phenol content was increased more as extracting more time. Oat milk's whiteness was improved after adding oil and homogenizing. Through systematically discussed, the rules of the function components and quality changes during oat milk processing were deduced, which could provide the scientific basis for process optimization and quality improvement.