CN114403344B

CN114403344B - Oat extract beneficial to maintaining oat flavor and preparation process thereof

Info

Publication number: CN114403344B
Application number: CN202210168258.7A
Authority: CN
Inventors: 张恩彦
Original assignee: Guangzhou Heliyuan Food Co ltd
Current assignee: Guangzhou Heliyuan Food Co ltd
Priority date: 2022-02-24
Filing date: 2022-02-24
Publication date: 2024-03-12
Anticipated expiration: 2042-02-24
Also published as: CN114403344A

Abstract

The application relates to the field of oat extraction, and particularly discloses an oat extract favorable for maintaining oat flavor and a preparation process thereof. A process for preparing an oat extract that is advantageous for preserving oat flavor, comprising the steps of: (1) crushing; (2) size mixing; (3) enzymolysis; (4) inactivating enzyme; (5) filtering and concentrating; (6) drying. The method has the effect of better controlling the progress of enzymolysis reaction, so that the oat extract keeps the original flavor.

Description

Oat extract beneficial to maintaining oat flavor and preparation process thereof

Technical Field

The present application relates to the field of oat extraction, and more particularly, to an oat extract that is advantageous for maintaining oat flavor and a process for preparing the same.

Background

Oat is called brome and wild wheat in the Gramineae plant, ben Cao gang mu, and is a low-sugar, high-nutrition and high-energy food. Oat is sweet and neutral in nature. Has effects in invigorating spleen, nourishing heart, and arresting sweating, and has high nutritive value. Oat is rich in dietary fiber, can promote gastrointestinal peristalsis, is beneficial to defecation, has low calorie and low glycemic index, reduces lipid and blood sugar, and is also one of high-grade supplements. The oat protein content is about 16%, and the oat protein is at the first part of the grains; the protein contains 18 amino acids, the composition is balanced and comprehensive, 8 essential amino acids required by human body are basically at first, the linoleic acid content in naked oat accounts for 38.1-52.0% of the fat content, and the oleic acid accounts for 30-40% of unsaturated fatty acid. Oat starch is about 60%, and amylose accounts for about 20%, and compared with wheat and corn, oat starch is easy to gelatinize and aging, and after modification, the oat starch can be used as a fat substitute to endow food with smooth feel, water retention and texture.

At present, a plurality of methods for extracting oat extracts from oat flour are adopted, the preparation process of the oat extracts is generally carried out by adopting a biological enzymolysis technology, natural starch in oat can be decomposed into water-soluble micromolecular sugar and oligosaccharide by using amylase, and protein in oat can be degraded into water-soluble substances such as skin chains, amino acids and the like by using protease, so that the oat extract is beneficial to digestion and absorption of human bodies.

However, the existing oat extract preparation process often cannot well control the enzymolysis reaction process, so that most or even all starch in oat flour is hydrolyzed into sugar, and the oat extract prepared is sweet and greasy, and is unfavorable for maintaining the original flavor of oat. Thus, there is still room for improvement.

Disclosure of Invention

In order to better control the progress of enzymolysis reaction and enable oat extract to keep original flavor, the application provides oat extract which is beneficial to keeping oat flavor and a preparation process thereof.

In a first aspect, the present application provides a process for preparing an oat extract that is beneficial for maintaining oat flavor, using the following technical scheme:

a process for preparing an oat extract that is advantageous for preserving oat flavor, comprising the steps of:

(1) Crushing: weighing the skin oat, the oat bran and the cooked oat rice as raw materials according to a formula, and crushing the skin oat, the oat bran and the cooked oat rice in a crusher;

(2) Size mixing: pouring crushed oat, oat bran and cooked oat rice into a pulp mixing cylinder, adding water and stirring uniformly, and then respectively adding 0.01-0.03% of glucoamylase, 0.01-0.02% of beta-amylase and 0.1-0.3% of protease which account for the mass ratio of the raw materials to obtain oat raw pulp;

(3) Enzymolysis: then, respectively adding xanthan gum accounting for 0.02-0.08% of the mass ratio of the raw materials and carrageenan accounting for 0.04-0.09% of the mass ratio into the prepared oat raw pulp, uniformly mixing, putting the mixture into a saccharification cylinder, heating to 65-80 ℃ and carrying out enzymolysis for 26-35min to obtain an oat mixture;

(4) Enzyme deactivation: heating the oat mixture after enzymolysis to 90-100 ℃, and preserving heat for 10-20min to obtain a primary product;

(5) And (3) filtering and concentrating: filtering the primary product to remove slag, collecting oat juice, and concentrating the collected oat juice to obtain high-concentration oat pulp;

(6) And (3) drying: drying the high-concentration oat pulp into solid powder in a vacuum dryer to obtain oat extract powder.

According to the technical scheme, weighed oat, oat bran and cooked oat rice are crushed to obtain oat flour particles, the oat flour particles are uniformly mixed with water, and then glucoamylase, beta-amylase and protease in specific proportions are added to be matched with each other, wherein the glucoamylase can hydrolyze alpha-1.4 glycosidic bonds and alpha-1.6 glycosidic bonds in liquid starch, and glucose is gradually hydrolyzed from a non-reducing end in a substrate molecule in the hydrolysis process. Beta-amylase is an exo-amylase which cleaves the separate alpha-1, 4 bonds from the non-reducing end in sequence when acting on starch, since the amylase converts the configuration of the C1 in the maltose molecule of the hydrolysate from alpha to beta during hydrolysis. The protease can degrade proteins in oat into substances such as skin chains, amino acids and the like which are soluble in water and have small molecular weight, and the digestion and the absorption of human bodies are facilitated.

However, the rate of the enzymatic hydrolysis can be increased by slightly increasing the temperature of the enzymatic hydrolysis due to the low temperature, which is too slow. However, as the activity of the glucoamylase is increased along with the increase of the temperature and the activity is rapidly reduced along with the increase of the temperature beyond 65 ℃, the temperature is increased, so that the activity of the glucoamylase is easily affected, and the xanthan gum and carrageenan are added for compounding to form a spiral three-dimensional network structure, so that the heat resistance of the glucoamylase is improved, the glucoamylase is not easily affected by the temperature, and the enzymolysis reaction is better carried out.

After the enzymolysis reaction is finished, the temperature is increased, so that the enzyme is deactivated, the reaction process of the enzyme is controlled, the raw materials are not continuously converted into micromolecular sugar, the prepared oat extract is not easy to be too sweet and too greasy, the original oat flavor of the oat extract is better kept, the taste is kept, and the oat extract has good economic value.

Preferably, the oat bran in the step (2) accounts for 15-20% of the mass of the raw material, the oat bran accounts for 20-30% of the mass of the raw material, and the cooked oat rice accounts for 50-65% of the mass of the raw material.

By adopting the technical scheme, the oat bran and the cooked oat rice are mixed in a specific proportion and subjected to enzymolysis reaction at a specific temperature, so that the oat extract keeps the original flavor of oat, and further, the requirements of people on the oat extract are better met.

Preferably, the enzymolysis reaction temperature in the step (3) is 65-70 ℃, and the pH of the oat mixture is adjusted to 5.0-6.0.

By adopting the technical scheme, the reaction temperature of enzymolysis is controlled at 65-70 ℃, and the pH is regulated to 5.0-6.0, so that glucoamylase, beta-amylase and protease are mutually matched, the enzyme is under the most suitable enzymolysis reaction condition, the speed of the enzymolysis reaction is favorably improved, the enzymolysis reaction time is shortened, and the production efficiency is improved.

Preferably, the mass ratio of the xanthan gum to the raw material is 0.05%, and the carrageenan to the raw material is 0.08%.

Through adopting above-mentioned technical scheme, adopt xanthan gum and carrageenan of specific proportion to cooperate each other, and combine each other with glucoamylase, beta-amylase and protease, not only make the oat mixture that the mixing obtained have certain elasticity, and then make the oat extract keep better taste, simultaneously, still make oat mixture mix ground more even, be favorable to enzymolysis process more abundant.

Preferably, the oat raw material in the step (1) is crushed and then passes through a 250-300 mesh sieve, and coarse particles are removed.

Through adopting above-mentioned technical scheme, after the oat raw materials is smashed, to some not by kibbling granule, through certain screening, get rid of coarse grain, be favorable to smashing after oat raw materials and water mixing more even, the phenomenon of pasting is difficult to appear, and then make enzymolysis be difficult to receive the influence, be favorable to keeping oat extract's original flavor and taste.

Preferably, the temperature in the step (4) is controlled to be 95-98 ℃, and the temperature is kept for 15min.

By adopting the technical scheme, after the enzyme reaction, the temperature is increased to the optimal range, so that the activity of the enzyme is lost, and the progress of the enzyme reaction is controlled, so that starch in the oat mixture is not continuously converted into sugar, the saccharification is incomplete, the original oat flavor of the oat extract is better maintained, and the requirements of people are met.

Preferably, the temperature of the vacuum drying in the step (6) is 50-60 ℃.

By adopting the technical scheme, the concentrated high-concentration oat pulp is dried in the most suitable temperature range, so that the color and smell of the oat extract powder are not easily affected, the dispersibility of the dried oat extract powder is improved, and the prepared oat extract powder has better performance.

In a second aspect, the present application provides an oat extract that is advantageous for preserving oat flavor, prepared by any of the above-described preparation processes.

Preferably, the oat extract is used in baked goods.

In summary, the present application includes at least one of the following beneficial technical effects:

1. through adding xanthan gum and carrageenan, and matching with glucoamylase, beta-amylase and protease, the rate of enzymolysis reaction is improved, and meanwhile, the activity of the glucoamylase is not easily affected, and the enzymolysis reaction is not easily affected.

2. The oat, the oat bran and the cooked oat rice are mixed with water according to a specific proportion, and the enzymolysis reaction is carried out at a specific temperature, so that the original flavor of the oat is kept, and the requirements of people on oat extracts are better met.

3. The enzymolysis reaction temperature is controlled within a certain range, and the pH value of the oat mixture is regulated within a certain range, so that the reaction activity of the enzyme is best, the enzymolysis reaction rate is further improved, the production time is shortened, and the efficiency is improved.

Detailed Description

The present application is described in further detail below with reference to examples.

The sources of the raw materials used in the following examples and comparative examples are shown in Table 1.

TABLE 1

Example 1

The embodiment discloses a preparation process of oat extract which is beneficial to maintaining oat flavor, comprising the following steps:

(2) Size mixing: pouring crushed oat, oat bran and cooked oat rice into a pulp mixing cylinder, adding water and stirring uniformly, then respectively adding 0.01% of glucoamylase, 0.01% of beta-amylase and 0.1% of protease (specific dosage is shown in table 2) in mass ratio of raw materials, and stirring uniformly at a rotating speed of 120r/min to obtain oat primary pulp;

(3) Enzymolysis: then, respectively adding xanthan gum accounting for 0.02% of the mass ratio of the raw materials and carrageenan accounting for 0.04% of the mass ratio of the raw materials into the prepared oat raw juice, uniformly mixing at a rotating speed of 125r/min, adding the mixture into a saccharification cylinder, heating to 65 ℃ and carrying out enzymolysis for 26min to obtain an oat mixture;

(4) Enzyme deactivation: heating the oat mixture after enzymolysis to 90 ℃, and preserving heat for 10min to obtain a primary product;

(5) And (3) filtering and concentrating: filtering the primary product to remove slag, collecting oat juice, concentrating the collected oat juice in a multi-effect falling mode evaporator to obtain high-concentration oat pulp, and filling the high-concentration oat pulp in a plastic barrel according to specifications;

(6) And (3) drying: drying high-concentration oat pulp into solid powder in a vacuum dryer to obtain oat extract powder, bagging, weighing and sealing the oat extract powder;

(7) And (5) storing and transporting: storing the oat extract powder in ventilated, cool and dry places and keeping away from the fire source, and carrying the oat extract powder while lightly loading and unloading.

Example 2

The difference from example 1 is that:

in the step (2), the crushed oat raw material is poured into a pulp mixing cylinder, water is added and stirred uniformly, and then glucoamylase, beta-amylase and protease which account for 0.03% and 0.02% of the raw material in mass ratio (the specific dosage is shown in table 2) are respectively added and stirred uniformly at a rotating speed of 120r/min to obtain oat raw pulp;

in the step (3), the mixed oat raw pulp is respectively added with xanthan gum accounting for 0.08 percent of the mass ratio of the raw materials and carrageenan accounting for 0.09 percent of the mass ratio (the specific dosage is shown in table 2), and the mixture is uniformly mixed at the rotating speed of 125r/min, and is put into a saccharification cylinder, heated to 80 ℃ and subjected to enzymolysis for 35min to obtain an oat mixture;

in the step (4), the oat mixture after enzymolysis is heated to 100 ℃, and the temperature is kept for 20 minutes to obtain a primary product.

Example 3

The difference from example 1 is that:

in the step (2), the crushed oat raw material is poured into a pulp mixing cylinder, water is added and stirred uniformly, and then glucoamylase, beta-amylase and protease which account for 0.02% and 0.015% of the raw material in mass ratio (the specific dosage is shown in table 2) are respectively added and stirred uniformly at a rotating speed of 120r/min to obtain oat raw pulp;

in the step (3), the mixed oat raw pulp is respectively added with xanthan gum accounting for 0.05 percent of the mass ratio of the raw materials and carrageenan accounting for 0.06 percent of the mass ratio (the specific dosage is shown in table 2), and the mixture is uniformly mixed at the rotating speed of 125r/min, and is put into a saccharification cylinder, heated to 70 ℃ and subjected to enzymolysis for 30min to obtain an oat mixture;

in the step (4), the oat mixture after enzymolysis is heated to 95 ℃ and kept for 15min to obtain a primary product.

The amounts of the components used in examples 1-3 are shown in Table 2, and the unit of the amounts is kg.

TABLE 2

Example 4

The difference from example 3 is that: the oat flour comprises 15% of oat flour, 20% of oat bran and 65% of cooked oat rice.

Example 5

The difference from example 3 is that: the oat flour comprises 20% of oat flour, 30% of oat bran and 50% of cooked oat rice.

Example 6

The difference from example 3 is that: the oat flour comprises 10% of oat flour, 50% of oat bran and 40% of cooked oat rice.

Example 7

The difference from example 3 is that: the oat flour comprises 30% of oat flour, 10% of oat bran and 60% of cooked oat rice.

Example 8

The difference from example 3 is that: in the step (3), the enzymolysis reaction temperature is 65 ℃ and the pH is 5.0.

Example 9

The difference from example 3 is that: in the step (3), the enzymolysis reaction temperature is 70 ℃ and the pH is 6.0.

Example 10

The difference from example 3 is that: in the step (3), the enzymolysis reaction temperature is 50 ℃ and the pH is 4.0.

Example 11

The difference from example 3 is that: the mass ratio of the xanthan gum to the raw material is 0.05 percent, and the mass ratio of the carrageenan to the raw material is 0.08 percent.

Example 12

The difference from example 3 is that: the mass ratio of the xanthan gum to the raw material is 0.02 percent, and the mass ratio of the carrageenan to the raw material is 0.07 percent.

Example 13

The difference from example 3 is that: the mass ratio of the xanthan gum to the raw material is 0.07 percent, and the mass ratio of the carrageenan to the raw material is 0.05 percent.

Example 14

The difference from example 3 is that: in the step (1), the oat raw material is crushed and then passes through 250 meshes, the temperature is controlled to be 95 ℃ in the step (4), the temperature is kept for 15min, and the drying temperature in the step (6) is 50 ℃.

Example 15

The difference from example 3 is that: in the step (1), the oat raw material is crushed and then passes through 300 meshes, the temperature is controlled to be 98 ℃ in the step (4), the temperature is kept for 15min, and the drying temperature in the step (6) is 60 ℃.

Example 16

The difference from example 3 is that: in the step (1), the oat raw material is crushed and then passes through 280 meshes, the temperature is controlled to be 100 ℃ in the step (4), the temperature is kept for 15min, and the drying temperature in the step (6) is 68 ℃.

Example 17

The difference from example 3 is that: the oat flour comprises the following raw materials by mass percent, wherein the oat flour comprises 20% of the raw materials by mass percent, the oat bran comprises 30% of the raw materials by mass percent, and the cooked oat rice comprises 50% of the raw materials by mass percent; the enzymolysis reaction temperature in the step (3) is 70 ℃ and the pH value is 6.0; the mass ratio of the xanthan gum to the raw material is 0.05 percent, and the carrageenan to the raw material is 0.08 percent; in the step (1), the oat raw material is crushed and then passes through 300 meshes, the temperature is controlled to be 98 ℃ in the step (4), the temperature is kept for 15min, and the drying temperature in the step (6) is 60 ℃.

Comparative example 1:

the difference from example 3 is that: the glucoamylase, beta-amylase and protease were replaced with equal amounts of water.

Comparative example 2:

the difference from example 3 is that: and (3) replacing carrageenan with an equal amount of xanthan gum.

Comparative example 3:

the difference from example 3 is that: and (3) replacing xanthan gum with carrageenan in an equivalent amount.

Comparative example 4:

the difference from example 3 is that: in the step (2), 0.05% of glucoamylase, 0.07% of beta-amylase and 0.6% of protease are added respectively in the mass ratio of the raw materials.

Comparative example 5:

the difference from example 3 is that: in the step (2), 0.002% of glucoamylase, 0.004% of beta-amylase and 0.05% of protease were added respectively.

Comparative example 6:

the difference from example 3 is that: the same amount of naked oat is used for replacing the skin oat.

Experiment 1

According to GB5009.7-2016 "determination of reducing sugar in food", the content percentage (%) of reducing sugar in oat extract prepared by the preparation process of the above examples and comparative examples is detected, respectively, and the higher the content percentage of reducing sugar, the greater the saccharification degree of oat raw material is.

Experiment 2

Physicochemical indexes of oat extracts prepared by the above examples and comparative examples were examined according to Q/HLY0006S-2021, starch sugar (oat extract), respectively, and all meet the specifications in Table 3.

TABLE 3 Table 3

The present experiment uses the form of sensory evaluation on the quality of oat extracts prepared in the above examples and comparative examples, 10 persons were selected to constitute a panel of tastes, and 10 persons were composed of 5 men and 5 women in order to ensure the accuracy and objectivity of the results. The oat extract was evaluated in terms of its state (total score 10), color (total score 10), smell (total score 10) and taste (total score 10), respectively. Specific evaluation indexes are shown in Table 4.

TABLE 4 Table 4

The above experimental data are shown in Table 5.

TABLE 5

As can be seen from a comparison of the data in Table 5 for comparative example 1 with example 3, comparative example 1 was free of glucoamylase, beta-amylase, and protease, the oat extract had a reduction of 0% and a taste score of 0 score, and the oat extract had no sweetness, indicating that only enzyme addition hydrolyzed oat hulls, oat bran, and cooked oat rice to sugar, and the resulting oat extract had sweetness.

Comparative examples 2 to 3 differ from example 3 in that: in comparative example 2, xanthan gum was added alone, carrageenan was added alone in comparative example 3, and the oat extract of comparative examples 2 to 3 had about 20% of reducing sugar content, which was about half of that of example 3, because glucoamylase was easily deactivated and could not hydrolyze the raw material to sugar, and only beta-amylase was able to hydrolyze the raw material to sugar at a temperature above 65 ℃. Therefore, the addition of xanthan gum or carrageenan alone does not allow the oat extract to retain the original oat flavor.

However, in example 3, xanthan gum and carrageenan were added simultaneously and in combination with glucoamylase, beta-amylase and protease, the content percentage of reducing sugar was 38%, and the taste score of oat extract was 6 minutes, indicating that only when xanthan gum and carrageenan were added simultaneously, the saccharification process could be better controlled and the original flavor of oat could be maintained. The xanthan gum and the carrageenan are matched with each other to form a spiral net structure, enzyme is wrapped, so that the heat resistance of the glucoamylase is improved, the enzymolysis reaction of the glucoamylase is not easily affected, the saccharification process can be better controlled, and the oat extract keeps the original oat flavor and is not easy to be too sweet and greasy. Meanwhile, the oat extract in example 3 has a state score of 8 points, a color score of 8 points and a smell of 9 points, which indicates that the added glucoamylase, beta-amylase and protease are matched with the xanthan gum and carrageenan, so that the oat extract has better morphology, smell and color.

According to the comparison of the data of comparative examples 4 to 5 with that of example 3 in Table 5, the comparative examples 4 to 5 are different from example 3 in the mass ratio of glucoamylase, beta-amylase and protease, the mass ratio of glucoamylase, beta-amylase and protease in comparative examples 4 to 5 are not within the scope of the present application, the content percentage of reducing sugar in comparative examples 4 to 5 is about 50%, the taste score of oat extract is 9 minutes, which indicates that the saccharification process of oat raw material is not well controlled by adding glucoamylase, beta-amylase and protease outside the scope of the present application, the oat extract prepared is easy to be too sweet and greasy, and the shape, smell and color of oat extract are better.

As can be seen from the comparison of the data of comparative example 6 and example 3 in table 5, the comparative example 6 was added with the naked oat and oat bran and cooked oat rice, the content percentage of reducing sugar in the oat extract was 53%, and the taste score of the oat extract was 8, which indicates that the saccharification process of the oat raw material could not be well controlled by adding the naked oat and oat bran and cooked oat rice, so that the oat extract was easily too sweet and too greasy. Therefore, the effects of the present application are not achieved by selecting any oat.

According to the comparison of the data in Table 5 for examples 4-7 with example 3, examples 4-7 differ from example 3 in that the ratio of oat hulls to oat bran to cooked oat rice is different, the oat extract in example 6 has a reducing sugar content of 25% and the oat extract has a taste score of 3, indicating that the oat extract is not very sweet, the oat extract in example 7 has a reducing sugar content of 50% and the oat extract has a taste score of 8, indicating that the oat extract is sweet. In the embodiments 4-5, the content of the reducing sugar in the oat extract is about 30%, and the taste score of the oat extract is 4-5 minutes, so that the purpose of maintaining the original flavor of the oat by the oat extract can be achieved. Therefore, the oat extract can keep the original taste only by adopting the specific proportion of the oat, the oat bran and the cooked oat rice, is not easy to have the phenomenon of sweet and greasy taste, and keeps better state, smell and color.

From the comparison of the data in Table 5 for examples 8-10 with example 3, respectively, examples 8-10 differ from example 3 in that: the temperature of the enzymatic hydrolysis reaction and the pH are different, the content of reducing sugar in the oat extract in examples 8-9 is about 30%, and the content of reducing sugar in the oat extract in example 10 is 56%, which means that the oat extract can maintain the original oat flavor only by controlling the temperature of the enzymatic hydrolysis reaction and adjusting the pH of the solution within a certain range.

From the comparison of the data in Table 5 for examples 11-13 with example 3, respectively, examples 11-13 differ from example 3 in that: the mass ratio of xanthan gum to carrageenan is different, the content percentage of reducing sugar in the oat extract in the embodiment 11 is 34%, and the content percentage of reducing sugar in the oat extract in the embodiments 12-13 is about 50%, which indicates that the flavor of the oat extract can be controlled only by controlling the mass ratio of xanthan gum to carrageenan within a certain range, and further meets the requirements of people.

The foregoing are all preferred embodiments of the present application, and are not intended to limit the scope of the present application in any way, therefore: all equivalent changes in structure, shape and principle of this application should be covered in the protection scope of this application.

Claims

1. A process for preparing an oat extract that is advantageous for preserving oat flavor, characterized by: the method comprises the following steps: (1) crushing: weighing the skin oat, the oat bran and the cooked oat rice as raw materials according to a formula, and crushing the skin oat, the oat bran and the cooked oat rice in a crusher; and (2) size mixing: pouring crushed oat, oat bran and cooked oat rice into a pulp mixing cylinder, adding water and stirring uniformly, and then respectively adding 0.01-0.03% of glucoamylase, 0.01-0.02% of beta-amylase and 0.1-0.3% of protease into the pulp mixing cylinder to obtain oat raw pulp, wherein the oat raw pulp accounts for 15-20% of the raw material, the oat bran accounts for 20-30% of the raw material, and the cooked oat rice accounts for 50-65% of the raw material; (3) enzymolysis: then, respectively adding xanthan gum accounting for 0.02-0.08% of the mass ratio of the raw materials and carrageenan accounting for 0.04-0.09% of the mass ratio of the raw materials into the prepared oat raw juice, uniformly mixing, adding the mixture into a saccharification cylinder, heating to 65-70 ℃, regulating the pH of the oat mixture to 5.0-6.0, and carrying out enzymolysis for 26-35min to obtain the oat mixture; (4) enzyme deactivation: heating the oat mixture after enzymolysis to 90-100 ℃, and preserving heat for 10-20min to obtain a primary product; (5) filtration and concentration: filtering the primary product to remove slag, collecting oat juice, and concentrating the collected oat juice to obtain high-concentration oat pulp; (6) drying: drying the high-concentration oat pulp into solid powder in a vacuum dryer to obtain oat extract powder.

2. The process for preparing oat extract of claim 1 wherein oat flavor is maintained, characterized in that: the mass ratio of the xanthan gum to the raw material is 0.05%, and the mass ratio of the carrageenan to the raw material is 0.08%.

3. The process for preparing oat extract of claim 1 wherein oat flavor is maintained, characterized in that: and (3) crushing the oat raw material in the step (1), and sieving the crushed oat raw material with a 250-300 mesh sieve to remove coarse particles.

4. The process for preparing oat extract of claim 1 wherein oat flavor is maintained, characterized in that: and (3) controlling the temperature in the step (4) to be 95-98 ℃ and preserving the heat for 15min.

5. The process for preparing oat extract of claim 1 wherein oat flavor is maintained, characterized in that: the temperature of the vacuum drying in the step (6) is 50-60 ℃.