Puffed food is a puffed food with a certain volume of crispness, which is made up of grains, potatoes or beans as main raw materials and is expanded by baking, frying, microwave or extrusion. Because the structure of this kind of food is porous and fluffy, the taste is crispy and sweet, which is very popular among children. Some people still eat every day!
Raw materials: grains, beans, potatoes, vegetables, etc.
Puffed food is a new type of food developed internationally in recent years. It uses cereals, beans, potatoes, vegetables, etc. as raw materials, and through the processing of puffing equipment, it produces a variety of foods with exquisite appearance, rich nutrition, crisp and delicious food. Therefore, a large class of food has been formed uniquely. Since the equipment for producing such puffed food is simple in structure, easy to operate, low in equipment investment, and fast in profit, it develops very rapidly and exhibits great vitality.
Kind
There are three types of puffed foods depending on the product:
One is a snack food produced from corn and potato;
The second is to produce tissue protein food (plant meat) by using vegetable protein as raw material;
The third is the staple food made from grains, beans or potatoes as raw materials.
Principle
When the grain is placed in the extruder, as the heating and pressurization progress, the water in the grain is overheated, and the grain itself becomes soft. When a certain high pressure is reached and the expander cap is opened, the high pressure changes rapidly. At normal pressure, the water in the superheated state of the grain suddenly explodes in a moment and a strong explosion occurs. The water molecules can expand about 2,000 times. The huge expansion pressure not only destroys the external shape of the grain, but also pulls The intrinsic molecular structure of the grain is broken, and the insoluble long-chain starch is chopped into water-soluble short-chain starch, dextrin and sugar, so that the insoluble matter in the puffed food is reduced, and the water-soluble substance is increased.
Technical advantages
High conservation rate and digestibility of folded nutrients
The protein-rich plant material is extruded by high temperature for a short period of time, the protein is completely denatured, and the tissue structure becomes porous, which is beneficial to the contact with human digestive enzymes, thereby improving the utilization rate and digestibility of the protein; Rebirth phenomenon. In the process of preservation of cereals, reincarnation is a problem often encountered. Due to reincarnation, the taste of the product becomes rough and the digestibility is greatly reduced.
Folding gives the product better nutritional value and functional properties
When using extrusion technology to process cereal-based foods, additives such as amino acids, proteins, vitamins, minerals, food colorings, and flavoring materials can be evenly distributed in the extrudate, irreversibly combined with the extrudate. Achieve the purpose of fortified food. Since the extrusion is operated instantaneously at a high temperature, the loss of nutrients is small.
Folded and easy to eat, a wide variety
In the raw materials such as cereals, beans, potatoes or vegetables, different excipients are added, and then extruded and extruded to produce a variety of nutritious puffed foods; since the puffed food has become cooked food, most of them are Ready-to-eat foods (open for packaging and ready to eat), easy to eat, save time, is a kind of convenient food with great development prospects.
Easy to digest and absorb
According to the process data of the puffed food, the puffing technology can completely gelatinize the starch (the so-called alpha refers to the raw starch in the food, that is, the beta starch turns into the alpha starch), and the already formed alpha starch cannot be restored after being placed. Beta starch, so the food maintains softness, good flavor and high digestibility. This is another feature of the expansion technology superior to other physical processing methods. It opens up a new processing field for coarse grain fine work. Thus, it presents the following advantages:
The nutrient loss is small and easy to digest and absorb: the expansion technology not only changes the shape of the grain, but also changes the internal molecular structure, and the vitamin of the grain is less damaged (for example, the content of vitamin B1 and B6 is significantly higher than that of the cooked food); The puffing technology makes the starch fully mature, and the puffed food is mostly porous, which is convenient for human body to absorb (for example, the protein digestibility after rice cooking is 75.3%, and after puffing can be increased to 83.8%).
