Fig. 2.

The process flowchart for the production of oat milk (Deswal et al., 2013). The preparation of milk fat globes from oat milk could be accomplished by directly destroying the oat tissue. The processing included soaking, grinding, hydrolysis, separation, filtering, heat treatment, and homogenization. After mixing 1 kg rolled oats with water, α-Amylase was used to obtain oat slurry through enzymatic hydrolysis, and then 0.86 kg filter cake was obtained after filtration, and 2.85 kg oat milk was finally gained.