Processing And Storage Technology Of Instant Mianwo

Mianwo is made from rice and beans.First, a proportion of rice and beans was soaked, second grinded,third deep-fried,at last a kind of golden Mianwo was produced.The sensory evaluation of Mianwo is that the center piece is friable, the edge is soft, crisp and refreshing.So it is very popular in Wuhan.But Mianwo has always been made in the traditional workshop,and the production is sold after fried, so Mianwo has a very short shelf-life and consumers all are in Wuhan locally. This paper is to research the quality changing during storage,include staling, lipid oxidation and rancidity, microbial corruption and the shelf life with different temperature,which based on the volume of baking powder, seasonings (salt, ginger, onions, black sesame seeds) and half-fried time.The main results are as follows.1.The optimized processing of instant Mianwo is 0.4-0.6% baking powder,1.8-2.4% salt,1.4-2.8% ginger,1.0-2.0% dehydrated onion,1.4-2.8% black sesame and 50-55s of half fried time.2.This text has studied influences of the xanthan gum, guar gum, hydroxymethyl cellulose (CMC), monoglycerides, sucrose esters,β-cyclodextrin on the aging of instant Mianwo stored at 4℃by the sensory evaluation and Texture Analyzer test results.The results show the best attition of xanthan gum is 0.15%.3. The text has studied influences of the calcium propionate, sodium diacetate, potassium sorbate, sodium acetate and dehydrogenation Nipagin esters and the complex on microbial growth(bacterial count, the number of molds and yeast) of instant Mianwo during storage at 30℃. The best proportion of complex is 0.20% calcium,0.20% sodium diacetate,and 0.5% potassium sorbate.Instant Mianwo can stored for 30 days at room temperature when add the complex preservative.4.This text has studied influences of the BHT (2,6-di-tert-butyl-4-methyl phenol), Ve and Vc,citric acid as synergist on fatty acid oxidation of instant Mianwo during storage at 50℃.The results show that the best compound proportion is 0.01% BHT 0.01% Ve and 0.01% Vc.5. This text has studied the shelf time of instant Mianwo at 25℃,4℃and 18℃below zero with above-mentioned food additives and nitrogen and vacuum packaging.The evaluation is the amount of microorgansm and complex sensory evaluation after the refried.The results showed that,90 days at 25℃,180 days at 4℃,270 days at 18℃below zero. The model of the shelf life of instant Mianwo can be simulated according to the amount of microorgansm.