Microwave-convective thermostatic drier and method for making ready-to-eat millet by means of thermostatic drier

Abstract

The invention discloses a microwave-convective thermostatic drier and a method for making ready-to-eat millet by means of the thermostatic drier. The drier is formed by connecting an air blower, an air-speed valve, an electric heating box, a thermocouple, a drying chamber, a drying case, a data acquisition and control instrument, a microware emitter, a system switch, an infrared probe, an optical-fiber probe, splitter plates, an air outlet tube, a material disc, a rotating shaft, a motor, an electronic scale, an observing window and an air inlet tube. According to the method for making the ready-to-eat millet by means of the thermostatic drier, millet is soaked, steamed with high pressure steam and then dewatered through the microwave-convective thermostatic drier, and high-quality primary-taste ready-to-eat millet is obtained. When the ready-to-eat millet is eaten, the millet is re-watered in boiling water, and then millet porridge is obtained; millet powder can be obtained by crushing the millet, and millet milk tea with a rich and full taste can be obtained after the millet powder is brewed; and microwave constant-temperature rapid dewatering and recovering of millet products are achieved, nutritional ingredients of the millet products and the inherent flavor of the millet are maintained, and important significance in improvement of quality and efficiency of drying processing and consumption of the millet products is achieved.

Description

technical field [0001] The invention belongs to the technical field of cereal food processing, and in particular relates to a microwave convection constant temperature drier and a method for preparing instant millet based on the drier. Background technique [0002] my country is the main production area of ​​millet, with an annual output of 300,000 tons, accounting for 80% of the world's output; millet is favored by consumers because of its rich nutritional value, and has become one of the main grain varieties for adjusting polished rice and noodles. At present, my country's commercial millet staple food products are mainly extruded millet nutritional powder, which has many problems such as low degree of deep processing, single type of processed products, and does not conform to the public's consumption habits of millet food. Therefore, the development is in line with Chinese traditional Food habits of high-quality millet and other miscellaneous grain convenience foods have b...

AI Technical Summary

Problems solved by technology

Steaming porridge and drying are the key processes to facilitate the production of millet. There are generally two cooking methods, one is to cook the millet for a while and then steam until the millet is steamed; There is a lot of nutrient loss, and the taste of rehydrated products is poor (thin soup with little water)

The existing millet drying methods mainly include hot air drying, segmental microwave (vacuum) drying, vacuum freeze drying, etc. This single drying method has disadvantages such as long drying time, easy burning, and high energy consumption.

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