Oat starch underwent enzymatic hydrolysis using a complex enzyme to produce an oat beverage enriched with β-glucan . Enzymolysis temperature,enzyme addition amount,enzymolysis time and composition of complex enzyme were studied in combination with the content of β-glucan in oat .The optimal enzymolysis process was determined .In addition,the composition of amino acids and fatty acids of oat protein and the changes of oat aroma substances before and after enzymatic hydrolysis were also studied .It was found that the acidity of oat beverage was mainly brought by acetic acid,and the acidity of oat beverage could be improved by enzymatic hydrolysis,and the aroma components could be enriched . T his study provides theoretical support for the development of oat beverage and lays a foundation for the diversified utilization of oat resources .
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