硬炒米生产工艺研究  

STUDIES ON THE HARD STIR-FRIED MILLET PROCESSING TECHNOLOGY

作　　者：图雅[1] 杜文亮[1] 冬梅[2] 乌云塔娜[1] 

机构地区：[1]内蒙古农业大学机电工程学院,呼和浩特010018 [2]内蒙古农业大学能源与交通工程学院,呼和浩特010018

出　　处：《内蒙古农业大学学报（自然科学版）》2012年第4期148-152,共5页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

基　　金：校科技创新团队项目(NDPYTD2010-8)

摘　　要：本文针对目前尚未解决的机械化生产硬炒米问题,对硬炒米生产工艺进行了试验研究。先通过单因素试验确定了各试验因素水平范围;再以浸泡温度、浸泡时间、蒸煮时间和烘炒温度为试验因素,复水时间、感官评价和出米率为评价指标,进行二次正交旋转组合设计试验,建立了硬炒米生产工艺参数的回归数学模型;并利用约束优化设计的复合形法,对3项指标进行单目标优化和多目标优化,得出硬炒米生产最佳工艺参数,从而为机械化生产硬炒米的工艺提供理论依据。The stir - fried millet is a kind of ethnic flavor convenient food. In view of the present unresolved mechanized production of hard stir- fried millet, a test research was carried on the processing technique of the hard stir -fried millet. First through the single factor experiment to determine the experiment factor level range ; then take the soaking temperature, soaking time, steam - cooking time and drying temperature as test factors, the rehydration time, sensory evaluation and grain yield as evaluation index, the square - vertical revolving combination experiments design test was made and established the regression mathematical model of the hard stir - fried millet of processing technical parameters. By the combined method of constrained optimization design, a single and multi objective optimization were studied for the three indexes and obtained the optimization parameters of processing for stir - fried millet. Therefore the study may provide a theoretical basis for the production practice for the stir -fried millet.

关 键 词：炒米 方便食品 加工工艺 优化 

分 类 号：TQ328[化学工程—合成树脂塑料工业]