Puffed food is a new type of food that appeared in the late 1960s. It is also called extruded food, explosive food, and light food abroad. It uses cereals, potatoes, beans, etc. with less water content as the main raw materials, and is processed by the puffing equipment to produce a wide variety of foods with exquisite appearance, rich nutrition, crispy and delicious food. Therefore, a large category of food has been uniquely formed. Due to the simple structure, easy operation, low investment in equipment and quick returns, the equipment for producing this puffed food has developed very rapidly and has shown great vitality.
Types: Due to different uses and equipment, there are the following three types of puffed food: one is to use an extruder extruder to produce small food with corn and potatoes as raw materials; the other is to use an extruder extruder to use vegetable protein as The raw materials are used to produce tissue-like protein food (plant meat); the third is to use grains, beans or potatoes as raw materials, which are made into staple food after puffing. In addition to trial production of indirect heating extruder, it also trial produced a variety of puffed food with refined grain puffing powder.
1. Staple food: biscuits, bread, steamed bread, pancakes, etc.
2. Camellia oleifera: puffed noodle tea.
3. Military food: compressed biscuits.
4. Small food categories: rice candy, cold cake, popcorn, etc.
5. Cold food: filling material for sorbet and popsicle.
Among the above-mentioned foods, some varieties, such as puffed noodle tea, printed cakes, compressed biscuits, etc., are all made of puffed coarse grains; some varieties only incorporate a certain proportion of puffed coarse grains.
Although puffing technology belongs to physical processing technology, it has its own characteristics. Puffing can not only change the shape and state of the raw material, but also change the molecular structure and properties of the raw material, and form some new substances.
Principle: When the grain is placed in the extruder, with the heating and pressurization, the water in the grain is overheated, and the grain itself becomes soft. It quickly becomes normal pressure. At this time, the superheated water in the grain will be vaporized in an instant and a strong explosion will occur. The water molecules can expand about 2000 times. The huge expansion pressure not only destroys the external shape of the grain, but also The internal molecular structure of the grain is broken, and the insoluble long-chain starch is shortened into water-soluble short-chain starch, dextrin and sugar, so the insoluble substances in the puffed food are reduced and the water-soluble substances are increased.
Jinan Arrow Machinery Co., Ltd. is mainly engaged in the research and development, production and sales of various puffing machinery and complete sets of equipment. Our puffed food equipment is exported to Malaysia, Indonesia, Pakistan and other countries in Southeast Asia, the Middle East, Europe, Australia, Africa, South America and other countries in the world. Years of experience in extruding machinery manufacturing and many professionals with comprehensive skills enable us to provide customers with a complete set of project solutions according to their specific requirements, so that customers' investment is more secure.
Some of the above content comes from the Internet
