Puffed food has long been popular with many consumers because of its good palatability, unique taste, easy to carry, easy to eat, and long shelf life.
1. Nutritional grain puffed food.
Fat, carbohydrates and protein are the main components of traditional puffed foods. From the component structure, it is a food with high fat, high calorie and low crude fiber. In addition, most of the traditional puffed foods contain more monosodium glutamate and salt and food additives. A large amount and long-term consumption will cause high oil and calorie intake, insufficient nutrient intake, and easily lead to obesity. With the gradual improvement of people's consumption awareness, food nutrition has become the main focus of consumer shopping. As a puffed food, the most important problem in the development of the industry at present is to solve the nutrition of products and change people's previous understanding of their “junk food”.
2. Low energy grain puffed food
From the perspective of compositional structure, traditional grain puffed foods are high-fat, high-calorie, low-fiber fiber foods. Long-term consumption can cause high inhalation of oils and fats, insufficient nutrient intake, and easy to lead to fat. Therefore, low energy is also an important development direction of snack foods.
Many grain puffed foods have a frying process in their processing, so their energy control is closely related to their oil content, which in turn depends on the absorption of the oil used by Puffed Rice Machine during processing. The selection of a material having a high solid content can shorten the time required for frying, and the raw material can be pre-dried or partially dried before frying to shorten the frying time. To control oil absorption during the frying process, the frying temperature is also critical. The raw materials should be fried at the highest possible temperature to shorten the frying time and reduce oil absorption. In addition, the larger the surface area of the raw material, the greater the oil absorption. Therefore, the oil content of the wafer is low.
Puffed Rice Forming Machine
3. High-temperature puffing technology
High-temperature puffing is the circulation of hot air to achieve the vaporization of water, and then the overall expansion of the animal material. There are currently cereal puffed foods produced using high temperature puffing technology, such as Puffed Rice Forming Machine.
Compared with the snack food made by frying, the high temperature puffing has low oil content, the product contains no oil or less oil, and is crisp and delicious. It has fast heating speed, short time, high product quality, uniform heating and equipment footprint. Fewer features. It can be foreseen that high temperature puffing technology is a direction for the development of puffed food production technology.
Cereal is the main food resource for human survival. The grain processing industry shoulders the heavy responsibility of providing humans with a basic dietary sources and ensuring human health. The world's grain processing industry is moving towards the use of modern high technology, increasing the development of limited grain resources and increasing the added value of cereal products.
At present, the application of puffing technology in China to produce puffed food is still in its infancy. Therefore, research on puffing theory and puffing technology should be actively carried out to continuously develop new products. It is believed that with the above-mentioned work and the improvement of people's living standards, the puffed foods that meet the needs of the public's life will surely develop rapidly.
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