Many people have drunk fried millet tea. The millet slowly stir fried in a small iron pot with a warm burning fragrance is very comfortable for soaking water and cooking Congee. In industrial production, there are two common ways to ripen millet: drum frying and microwave baking. Xiaomi can be cooked and its raw flavor removed, but the final product may vary due to different heating methods.
The principle of drum frying is similar to that of frying rice in an iron pot at home, which belongs to the heat conduction heating from the outside to the inside. The cylinder wall heats up first, and the heat is gradually transferred to the inside of the Xiaomi, relying on continuous rolling to keep each grain as hot as possible. The advantage is that prolonged high-temperature baking will fully trigger the Maillard reaction, forming the familiar roasted aroma. The green flavor is well removed, making it suitable for products that pursue the traditional aroma of stir fried rice.
However, due to continuous rolling and friction, coupled with the outer layer being exposed to high temperatures first, it is easy to have uneven color depth, a small amount of broken rice, and bran peeling off. Some particles have slightly charred edges, and prolonged high temperatures can also cause some thermal sensitive nutrients to be lost.
Microwave curing is a process of simultaneous heating of the entire body: microwaves penetrate the particles and generate heat through the vibration of internal water molecules, heating both the inside and outside together, rather than "heating outside first and cooking inside later".
During processing, there is no violent rolling or collision like a drum, and the millet particles can remain intact, with uniform color and rarely localized burning. Due to the short heating time and relatively mild overall temperature, the Maillard reaction is light and there is almost no heavy burnt aroma. It is more of the clean and sweet native rice aroma of Xiaomi itself, with relatively better nutrient retention.
It can control the overall moisture content relatively evenly and is not prone to "dry outside and wet inside". But because there is no long-term high-temperature baking, under the same conditions, the requirements for later sealing and moisture resistance will be higher.
In general, there is no absolute superiority or inferiority between the two techniques, but each has its own strengths: for a rich aroma and traditional flavor, drum frying is more suitable; If you want complete grains, uniform color, and preserve the original taste of grains, microwave ripening has more advantages. You can choose according to whether millet is used as a raw material for stir fried rice tea, meal replacement powder, or as a mixed grain ingredient.
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