Research On Processing Optimization And Digestion Characteristics Of Wine-brewed Steamed Bread

Wine Mantou is a popular traditional folk food in western and southern Zhejiang.When making dough,wine and yeast are added to ferment together.After steaming,the finished product is soft and mellow.With the change of lifestyle,at present,the brewing Mantou has changed from household production to large-scale production of enterprises.However,there is no unified standard for brewing raw materials and Mantou products,and there is no unified standard for production process,which has affected the development of this characteristic industry,and related technical problems need to be solved urgently.Aiming at the above issues,this topic conducted a standardized study on the raw materials and technological conditions for brewing.Using the addition amount of sweet wine koji,the amount of water added,and the fermentation time as variables,the optimal type of glutinous rice for brewing was analyzed and the fermentation process parameters were optimized;The action mechanism of alcohol in wine brewing on each component of wheat dough was studied.The model dough of 10% alcohol wheat dough,10% alcohol wheat starch,10% alcohol wheat gluten protein(simulating the real system of wine brewing Mantou production process,wheat flour: water: alcohol=10:3:2)was established.The functional properties,farinographic tensile properties,gelatinization properties,dynamic rheological properties,protein conformation The crystalline structure and molecular order of starch provide data support for the changes in the characteristics of fermented dough;The quality and starch digestibility of Mantou with distillery filtrate and Mantou with distillery filtrate +distillery grains were further studied,and compared with pure yeast Mantou.With a view to promoting the production scale of Mantou and market expansion.The main conclusions are as follows:(1)Japonica glutinous rice is more suitable for fermentation than indica glutinous rice.During the whole fermentation process,the content of total acid and alcohol gradually increased,while the content of reducing sugar,amylase activity and the total number of yeast increased first and then decreased.The addition of sweet wine starter and water is too high or too low,which is not conducive to fermentation.According to the response surface analysis,the optimal fermentation conditions for wine brewing were obtained: fermentation time 48 hours,adding amount of sweet wine koji 1.0%,adding amount of water 1.0 times.(2)For the 10% alcohol-wheat dough model,alcohol can significantly reduce(p< 0.05)the dough formation time and increase the weakening degree;Increase the dough ductility,reduce the gluten strength and viscoelasticity of dough,and change the content of protein secondary structure.For the 10% alcohol-wheat gluten protein model,the addition of alcohol increased the water holding capacity of gluten protein,decreased the oil holding capacity,and significantly increased the solubility(p< 0.05).At the same time,the elasticity and viscosity modulus of gluten protein were decreased,and the spatial conformation of protein was changed.For the 10% alcohol-wheat starch model,alcohol can significantly(p< 0.05)reduce the gelatinization degree of wheat starch and increase the disintegration value.At the same time,the increase of oil and water holding capacity is due to cracks in starch particles,which is verified by the results of scanning electron microscopy.In addition,alcohol does not change the crystal form of wheat starch,but increases its crystallinity,and also increases the degree of order of starch molecules.(3)Compare pure yeast dough(YD)with brewed juice dough(YGD)and brewed juice+ lees dough(YGLD).The presence of brewing ingredients reduces the gelatinization degree(YD>YGD>YGLD),reduces the elasticity and viscosity modulus of dough,and improves the dough ductility(YGLD>YGD>YD).The addition of wine can improve the flavor and nutrition of Mantou,which is mainly reflected in the content of amino acids.The order is:YGLD>YGD>YD.(4)Compared with Mantou made with pure yeast(YB),Mantou made with fermented liquor filtrate(YGB)and Mantou made with fermented liquor filtrate + distiller’s grains(YGLB),the addition of fermented liquor ingredients can significantly increase(p< 0.05)the specific volume and diameter height ratio of Mantou,reduce the hardness of Mantou,reduce the number of holes,and increase the area of holes.The addition of fermented liquor filtrate and distiller’s grains at the same time has a more significant impact on Mantou.X-ray diffraction spectrum and Fourier transform infrared spectrum showed that there was no new characteristic peak in the addition spectrum of wine brewing,and the crystal structure did not change,but the crystallinity increased.(5)The addition of liquor filtrate and distiller’s grains at the same time can also reduce the starch digestibility and blood sugar production index in Mantou.The digestibility from large to small is YB>YGB>YGLB.The RS content of resistant starch from large to small is YGLB>YGB>YB.