炒米加工工艺与设备的分析研究  

RESEARCH ON MILLET PROCESSING TECHNOLOGY AND EQUIPMENTS

作　　者：图雅[1] 冬梅[1] 乌云塔娜[1] 红灵[1] 

机构地区：[1]内蒙古农业大学机电工程学院,呼和浩特010018

出　　处：《内蒙古农业大学学报（自然科学版）》2013年第1期93-97,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：炒米是蒙古民族喜爱吃的传统食品。是由糜子炒熟后剥去外壳而得的米粒。本文对炒米的传统手工制作和机械化生产进行综合分析研究的基础上,针对目前尚未解决的机械化生产硬炒米问题,结合硬炒米的手工制作和试验结果进行了小批量生产实验验证,并此基础上选择了一套适宜的机械化生产配套设备。为今后的机械化生产硬炒米提供理论依据。The stir-fried millet is a cooked grain which is traditionally fried in a hot pot and shelled off the husks and a kind of traditional food favored by Mongolian.Based on the comprehensive analysis on the process of traditional handmade and mechanized production of the stir-fried millet,a small quantity production experiment was carried on combined with the text result on the handmade production in order to solve the mechanized production of hard stir-fried millet.Then a set of suitable mechanized production equipment was chosen and provide a theoretical basis for the future of the mechanized production of hard stir-fried millet.

关 键 词：炒米 方便食品 加工工艺 机械设备 

分 类 号：TS205[轻工技术与工程—食品科学]