Puffed food has been popular by many consumers because of its good taste, unique and diverse taste, easy to carry and eat, long shelf life,etc.
1. Nutritional cereals puffing snacks food
The main components of traditional puffed snacks food are fat, carbohydrate and protein. From the structure, it belongs to high fat, high heat, low coarse fiber food. In addition, the traditional puffing snacks mostly contain more monosodium glutamate, salt and food additives, large and long-term consumption will get fat,high calorie, nutrient intake,and easy to lead to obesity. With the gradual improvement of people's consumption consciousness, People pay more attention on food nutrition. As puffed food, the most important thing in the development of the food industry is to solve the nutrition of the product and change people's previous understanding of its "junk food".
2. Low-energy cereal puffs
low energy quantification is an important development direction of snack food.
Many cereals puffed foods are processed by frying, so the energy control is closely related to their oil content, which depends on the absorption of oil during frying processing. Choosing the raw material with high content of solid material can shorten the frying time, and also can dry the raw material in advance or partially dry before frying to shorten the frying time. To control the oil absorption in the frying process, the frying temperature is also very important. The raw material should be Fried at the highest possible temperature to shorten the frying time and reduce oil absorption.In addition, the greater the surface area of the puffed product, the greater the oil absorption. As a result, round chips have a lower oil content.
3. High temperature expansion technology
High temperature expansion is through the circulation of hot air to achieve the gasification of water, and then drive the overall expansion of materials. At present, there are cereal puffed foods produced by high temperature puffing technology.
Compared with the snack food made by Fried puffing, the high temperature puffed oil content is low, the product does not contain oil or less oil, and is crispy, with the characteristics of fast heating, short time, high product quality, uniform heating and less equipment area.It can be predicted that the high temperature expansion technology is a development direction of the expanded food production technology.
Grain is the main food resources that human beings depend on for survival. Grain processing industry shoulders the important task of providing basic dietary sources for human beings and ensuring human health.Nowadays, the grain processing industry in the world is moving towards the direction of making use of modern high and new technology, intensifying the exploitation of limited grain resources and increasing the added value of grain products.
At present, the production of puffed food by extrusion technology in China is developed very well . We are keeping research also.
