Studies On The Hard Stir-fried Millet Processing Technical Experiment And The Choice Of Device Model

The stir-fried millet is a kind of convenient food with national flavor and cooked grain which is traditionally fried with sand in a hot pot and shelled off the husks. The stir-fried millet is classified into two kinds, crisp one and hard one. Aiming at the problem still unsolved that intends to mechanize the production process of hard stir-fried millet, the effects of soaking temperature, the lasting time of soaking and steam-cooking and the frying temperature on the processing technology of hard stir-fried millet were analyzed in the light of the peculiarity of hard stir-fried millet by employing the now available experimental condition. In the first place, a single –factor experiments for soaking and steam-cooking were conducted respectively and the water-absorption rate and the change into sticky state of millet were analyzed. On the basis of the above, having carried out the square-vertical revolving experiments, a regressive mathematical model for the hard stir-fried millet processing technological parameters was established and the law for each factor and their mutual action to exert influence on the characteristic indexes of sensory evaluation, water-regaining time and the rate of stir-fried millet producing was analyzed. The optimum combinations of the technological parameters for single target function and multi-target function were found out in a restrictive feasible domain by using optimum design compound method respectively and a set of suitable mechanized processing equipment had been chosen according to the multi-target optimum combination. Lastly, the conclusion derived by the experiments has been proved to be sound and the mechanized processing equipment has been examined to be applicable in production through the practice of batch process. The achievement of this study may provide a theoretical basis as a reference for the production practice.