Research Of Nanchang Fry Powder Processing And Storage Of The Nature

Nanchang fry powder is one of famous Jiangxi cuisine,and it can serve as a meal or as a food which can provide energy and nutrition when we are hungry,normally,the fried powder appears as a meal in the table.Besides the making of the fry powder is simple and convenient.Firstly, the fry powder boils(the southerners call it rice noodles,while people of Jiangxi call it noodles)in the water till it can be ate.Secondly fish up and place at the room temperature(the time of noodles’ placing may affect its taste).Lastly put the noodles in a wok,stir and fry the doodles,adding soy sauce, chili po wder, vegetables and other ingredients.In this way,we got fry powder with a mellow flavor.In order to industrialize Nanchang fry powder,we do some relevant research in our study.We studied the effect of cooking oil,salt,superior soy sauce and dark soy sauce on the sensory quality of fry powder.After the single factor experiment,the best quantity of the four ingredients in fry powder was obtained.Then on the base of L9(34) orthogonal test and the orthogonal test of the comparison of error analysis and Duncan method,we got the best dosage of four ingredients,cooking oil:10.0 g;edible salt:3.0 g; Soy sauce:6.0 g; Soy sauce:3.5 g.We studied the effect of different storage temperatures(4 ℃, 4 ℃- 18 ℃) on the sensory quality of Nanchang fry powder,in terms of sensory evaluation, color difference measurement, acid value and peroxide detection.The results showed that the quality of fry powder gradually decreased with the time of storage increasing,and acid value and peroxide value increased.Among the tested temperatures,the taste, acid value and peroxide value had a sharp decrease or increase.In addition,though the acid value and peroxide value was very low under-4 ℃ and-18 ℃,the inner crystal structure of starch in rice noodles was destroyed under the ultra low temperature,thus making the noodles broke down with more water during the heating in microwave,which strongly affect the quality of fry powder and cannot be accept by consumers.The change of the color of fry powder was not obvious under the frozen condition.However,the color changed significantly in 4 ℃.the color was lighter and lighter with the time of storage increasing.Furthermore,our results showed that oxidation value and acid value acid value have a significantly negative correlatio nwith sensory evaluation respectively,and peroxide value and acid value can serve as an index of evaluating the effects of storage on the quality of Nanchang fry powder.