Food and Fermentation Industries >

2026 , Vol. 52 >Issue 3: 206 - 213

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042658

Effect of industry-scale microfluidizer system on storage stability of fermented oat beverage

  • WU Xinzhu ,
  • WANG Jialin ,
  • WANG Ran ,
  • ZHANG Hao ,
  • REN Changzhong ,
  • GUO Laichun ,
  • ZHOU Zhongkai ,
  • QIU Ju
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  • 1(College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China)
    2(Department of Nutrition and Health, China Agricultural University, Beijing 100091, China)
    3(Baicheng Academy of Agricultural Sciences, Baicheng 137099, China)

Received date: 2025-03-08

  Revised date: 2025-06-01

  Online published: 2026-03-13

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Abstract

Oat beverages are becoming popular due to their high content of functional compounds such as β-glucan, as well as their friendliness towards lactose intolerance and milk protein allergy.However, the stabilization for the whole oat pulp has become a challenge due to its precipitation of insoluble components such as starch.An industry-scale microfluidizer system (ISMS) was used to improve the storage stability of fermented oat beverage by regulating the particle size of pulp made with the whole oat grains.The results showed that the average particle size of the whole oat pulp treated by the ISMS was decreased by 66.9%-79.9% compared to dry coarse pulp group.The thermal stability decreased with a decrease in particle size, reaching the lowest level of ΔH (1 184.4 J/g) at the ISMS pressure of 80 MPa, but then increased again to 1 491.6 J/g when the ISMS pressure was 120 MPa.During the storage, the acidity of 120 MPa fermented oat beverage reached 74.20 °T, while the lowest instability index and the highest viscosity were also obtained after 14 d storage.It indicated that ISMS enhanced the stability of the fermented oat beverage during storage.These findings provide reference for the application of oats in plant-based yogurt.

Key words： industry-scale microfluidizer; whole oat pulp; fermented oat beverage; storage stability

Cite this article

WU Xinzhu , WANG Jialin , WANG Ran , ZHANG Hao , REN Changzhong , GUO Laichun , ZHOU Zhongkai , QIU Ju . Effect of industry-scale microfluidizer system on storage stability of fermented oat beverage[J]. Food and Fermentation Industries, 2026 , 52(3) : 206 -213 . DOI: 10.13995/j.cnki.11-1802/ts.042658

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