Study on enzymatic processing and soluble β-glucan variation of turbid oats beverage

By determining the stability of the beverage, application of alpha-amylase in the processing of oats turbid beverage was studied, and the content variation of β-glucan was determined in method of Congo Red.Results showed that the optimal process conditions of enzymatic hydrolysis:temperature was 55℃, p H was6.4, enzyme dosage was 91.7U/100 g, hydrolysis time was 180 min, and under this conditions the suspension stability was 93. 3 %. β- glucan in the oat was 12. 8mg / g, soaking process resulted in loss of β-glucan, while cooking and beating increased the content of β-glucan. Enzymolysis of alpha-amylase and sterilization had no significant effect on β-glucan content.