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Process for preparing a low-fat, transparent, stable oat protein containing aqueous solution and product thereof
Process for preparing a low-fat, transparent, stable oat protein containing aqueous solution and product thereof
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机译:制备低脂,透明,稳定的含燕麦蛋白水溶液的方法及其产品
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摘要
The present invention relates to a process for preparing a low fat, transparent, stable oat protein containing aqueous solution comprising: preparing an initial stable, translucent aqueous suspension comprising water, an insoluble liquid fraction, a stable, soluble oat protein fraction, a soluble oat fat fraction, and a soluble oat carbohydrate fraction, wherein the oat fat is dissociated from the oat protein; removing the insoluble liquid fraction from the initial suspension; and recovering the stable, soluble oat protein fraction, soluble oat fat fraction, and soluble oat carbohydrate fraction in a final low fat, transparent, stable aqueous solution. The present invention further relates to the low fat, transparent, stable aqueous solution of the above process and a solid mixture containing a stable, soluble oat protein fraction in purified form which provides for a low fat, transparent, stable aqueous solution when put into solution in water.
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