September 22, 2019  |  

Effect of Chinese rice wine sludge on the production of Chinese steamed buns

Authors: Ai-Lati, Aisikaer and Liu, Shuangping and Li, Xiuting and Qian, Bin and Shan, Yunfei and Zhou, Zhilei and Peng, Lin and Ji, Zhongwei and Mao, Jian and Zou, Huijun and others

Chinese rice wine sludge (CRWS), analogous to beer yeast sludge, is the filter cake remaining after squeezing the fermentation mash of Chinese rice wine. CRWS contains high levels of protein (44.74%), nonstructural carbohydrates (37.33%), crude fiber (13.5%), and essential amino acids, which could enhance the trophic value of Chinese steamed buns. In our research, the microbiota of CRWS (mainly Saccharomyces cerevisiae and Lactobacillus sp.) was analyzed at the species level by single-molecule real-time DNA sequencing technology. Interestingly, the microbiota of CRWS was similar to that of the starter dough typically used to prepare Chinese steamed buns. Incorporation of CRWS significantly influenced the pasting properties and farinograph characteristics of the dough, which control the texture of the Chinese steamed buns, and supplementation with 5~30% CRWS caused the properties of the resulting buns to be more similar to those of northern-style steamed buns. CRWS addition also significantly enhanced the content of aroma compounds in the Chinese steamed buns.

Journal: Journal of food processing and preservation
DOI: 10.1111/jfpp.13572
Year: 2018

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