FIELD: food industry.
SUBSTANCE: invention relates to liquid oat base used as imitation milk or biologically active additive. Production method for the liquid oat base or beverage involves suspending of oat raw material in aqueous medium, in particular, in water, oat raw material amylolysis by one or more amylases and dissolving of oat protein by protein-deamidase without protease usage. Respective liquid oat base is proposed as well.
EFFECT: invention provides for manufacturing of a product based on oat raw material with increased protein content without protease usage and with preserved or improved organoleptic properties.
13 cl, 1 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PREVENTING AGGREGATION OF VEGETABLE MILK | 2020 |
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| FOOD PRODUCTS PREPARED WITH SOLUBLE WHOLE-GRAIN OAT FLOUR | 2014 |
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| HERBAL HEALTH-IMPROVING BEVERAGE | 2016 |
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| DRY INSTANT BEVERAGES CONTAINING HYDROLYSED WHOLE GRAINS | 2011 |
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