Effects Of Different Drying Methods On Nutritional Components Of Chinese Chestnut Rice Wine Draff And Their Application In Baked Food

Chestnut has been one of the favorite foods for centuries.However,due to the single variety of chestnut products and less deep-processing products,the economic benefits of chestnut food industry are insufficient.Therefore,in order to make up for the market gap of chestnut products,researchers began to develop Chinese chestnut rice wine.However,a large number of chestnut wine draff will be produced in the process of making Chinese chestnut rice wine.If not handled properly,it will cause environmental pollution.According to this situation,combining the nutritional characteristics and antioxidant capacity of wine draff,wine draff bread and biscuit are developed and the effect of wine draff on the nutritional characteristics and antioxidant capacity of bread and biscuit are evaluated.The main results are as follows:1.Evaluation of nutritional characteristics of three different drying methods of wine draff.Natural-drying,oven-drying and vacuum freeze-drying were used to treat wine draff,and then they were crushed by a crusher to get the wine draff flour.Three kinds of flours were compared from the aspects of basic nutritional characteristics,dietary fiber content and proportion,water holding capacity,oil holding capacity,swelling capacity,p H,color,polyphenol,flavonoid,carotenoid content,DPPH,ABTS,FRAP and microstructure(SEM,X-ray diffraction,FTIR).The results showed that the content of water,protein and fat in the natural-drying flour was higher.The content of total dietary fiber was higher in the three groups,and the content of insoluble dietary fiber was much higher than that of soluble dietary fiber.The water holding capacity and swelling capacity of the naturally dried powder are better.In addition,the oil holding capacity of vacuum freeze-drying is the highest.There was significant difference in polyphenol value among the three samples(P < 0.05).The content of flavone in vacuum freeze-drying was the highest.2.Nutritional evaluation of three drying methods of fortified bread.Three kinds of drying methods were used to make fortified bread with 0%,2%,4%,6% and 8%.respectively,and then the bread was placed at room temperature for 24 hours.Then,bread energy,starch content,p H,color,texture,volume,specific volume,bioactive substances,antioxidant,microstructure and sensory evaluation were measured.The main research results show that the energy value of the fortified bread decreases with the continuous addition of the flour.The starch content of the control group was the highest.The p H value of fortified bread decreased slowly.Compared with the control group,the color of fortified bread was redder,bluer and darker.3.The nutritional characteristics of three kinds of fortified biscuits.The biscuits were made by adding 0%,1%,2%,3% and 4% of the three drying methods respectively,and then the biscuits were ground to determine energy,starch content,p H,color,bioactive substances,antioxidant,microstructure and sensory evaluation.The main results showed that the starch content of the biscuit decreased with the addition of the flour.In terms of color,the fortified biscuits were darker,redder and bluer than the control group.Compared with the control group,the content of bioactive substances in fortified biscuits was higher and the antioxidant capacity was stronger.