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CN-122012204-A - Gluten-free kvass low-alcohol beverage and preparation process thereof

CN122012204ACN 122012204 ACN122012204 ACN 122012204ACN-122012204-A

Abstract

The invention provides a gluten-free kvass low-alcohol beverage and a preparation process thereof, belonging to the technical field of beverage processing. The gluten-free corn low-alcohol beverage comprises the following steps of (1) selecting gluten-free corn, baking, cooling, adding water for cooking, (2) cooling, pulping, adding compound enzyme for enzymolysis, boiling for enzyme deactivation to obtain saccharification liquid, and (3) inoculating and fermenting to obtain the gluten-free kvass low-alcohol beverage, wherein the compound enzyme consists of alpha-amylase and saccharification enzyme according to a mass ratio of 1:4-1:8. The raw materials used in the invention are not raw materials for preparing kvass traditionally, but gluten-free grains are used, and the obtained product does not contain gluten, has the flavor similar to kvass and the characteristic of low alcohol (< 1.2%vol), and is especially suitable for people with gluten allergy.

Inventors

  • ZHAO KUO
  • ZOU YI
  • ZHENG LIANHE

Assignees

  • 海南省粮油科学研究所

Dates

Publication Date
20260512
Application Date
20260303

Claims (7)

  1. 1. A process for preparing a gluten-free kvass low alcohol beverage comprising the steps of: (1) Selecting gluten-free grains, baking, cooling, and steaming with water; (2) Cooling, grinding into thick liquid, adding compound enzyme for enzymolysis saccharification, boiling and inactivating enzyme to obtain saccharification slurry; (3) Inoculating and fermenting to obtain the gluten-free kvass low-alcohol beverage; the compound enzyme consists of alpha-amylase and saccharifying enzyme according to the mass ratio of 1:4-1:8.
  2. 2. The process of claim 1, wherein the gluten-free cereal is selected from rice or brown rice or crushed rice.
  3. 3. The preparation process according to claim 1, wherein the baking temperature is 100-200 ℃ and the baking time is 30-180 min.
  4. 4. The preparation process according to claim 1, wherein in the step (1), water is added according to a feed liquid ratio of 1g (1-1.2) mL, and the mixture is steamed for 30-50 min.
  5. 5. The preparation process according to claim 1, wherein water is added in the ratio of 1g to (4-6) mL in the refining in the step (2).
  6. 6. The preparation process according to claim 1, wherein the addition amount of the compound enzyme is 2wt.% to 5wt.%; the enzymolysis saccharification condition is that the pH is 6.0-8.0, the temperature is 45-75 ℃ and the time is 10-15 h.
  7. 7. The gluten-free kvass low alcohol beverage prepared by the preparation process according to any one of claims 1 to 6.

Description

Gluten-free kvass low-alcohol beverage and preparation process thereof Technical Field The invention relates to the technical field of beverage processing, in particular to a gluten-free kvass low-alcohol beverage and a preparation process thereof. Background Kvass, also called kavass, kefir, etc., is a traditional fermented beverage originating from russia, and is brewed by using malt (mainly barley malt, wheat malt, black malt, etc.) with or without other grains as main raw materials, wherein the grains contain a large amount of gluten proteins. Gluten is a class of storage proteins found in wheat, barley, rye, etc. crops that can trigger intestinal inflammation, diarrhea, malnutrition, or even more severe autoimmune reactions in celiac disease patients or in gluten-sensitive populations. Based on this, the present application is expected to solve the problem that kvass beverage is not suitable for people allergic to gluten by adjusting raw materials to provide a beverage which does not contain gluten but has kvass flavor, namely kvass-like beverage. However, simple material replacement does not directly obtain an ideal product, and when the malt contains a large amount of alpha-amylase and beta-amylase, and when the malt is saccharified by taking the alpha-amylase and the beta-amylase as raw materials, various hydrolytic enzymes contained in the malt and water and heat are used, insoluble high molecular substances (starch, protein, hemicellulose, phytate and the like) in the malt can be decomposed into soluble low molecular substances (such as saccharides, dextrin, amino acids, peptides and the like), and the activity of the self-amylase of gluten-free grains such as rice or brown rice is usually low or absent. If the traditional malt saccharification process is used, the saccharification is carried out by relying on endogenous enzymes, so that the problems of incomplete saccharification and insufficient fermentable sugar content are often caused, and the subsequent fermentation efficiency and the beverage flavor fullness are further affected. Therefore, aiming at the problem of low saccharification efficiency of gluten-free raw materials, the application hopes to develop a preparation process of a kvass-like beverage by improving the saccharification process, which not only can adapt to the characteristics of the gluten-free raw materials, but also can realize both saccharification efficiency and flavor formation. Disclosure of Invention The invention aims to provide a gluten-free kvass low-alcohol beverage. In order to achieve the above object, the present invention provides the following technical solutions: the invention provides a preparation process of gluten-free kvass low-alcohol beverage, which comprises the following steps: (1) Selecting gluten-free grains, baking, cooling, and steaming with water; (2) Cooling, pulping, adding compound enzyme for enzymolysis, boiling, and inactivating enzyme to obtain saccharified solution; (3) Inoculating and fermenting to obtain the gluten-free kvass low-alcohol beverage; the compound enzyme consists of alpha-amylase and saccharifying enzyme according to the mass ratio of 1:4-1:8. Preferably, the gluten-free cereal is selected from rice or brown rice or crushed rice. Preferably, the baking temperature is 100-200 ℃ and the baking time is 30-180 min. Preferably, in the step (1), water is added according to the feed liquid ratio of 1g (1-1.2) mL, and the mixture is steamed for 30-50 min. Preferably, water is added according to the feed liquid ratio of 1g (4-6) mL during pulping in the step (2). Preferably, the addition amount of the compound enzyme is 2% -5%; the enzymolysis saccharification condition is that the pH is 6.0-8.0, the temperature is 45-75 ℃ and the time is 10-15 h. The invention also provides a gluten-free kvass low-alcohol beverage prepared by the preparation method. The invention obtains the gluten-free kvass low-alcohol beverage by improving the saccharification process in the preparation process of the kvass low-alcohol beverage and selecting the compound enzyme combination with the best saccharification effect, the raw materials used by the invention are not the raw materials for traditionally preparing the kvass, such as bread or malt, but the gluten-free grains, such as rice, brown rice, broken rice and the like, are used, the product does not contain gluten, has the characteristics of flavor similar to the kvass and low alcohol (< 1.2%vol), has golden yellow appearance, uniform color, transparent and clear appearance, no sediment or little sediment, obvious rice flavor and hops flavor, moderate sour and sweet taste, sweet return and bubble feel, and is especially suitable for gluten allergy people. Drawings FIG. 1 shows the effect of alpha-amylase addition on mashing effect. FIG. 2 shows the effect of the added amount of saccharifying enzyme on the saccharifying effect of crushed rice. FIG. 3 is a graph showing the effect of baking temperat