Three puffing methods for the production line of breakfast cereal corn flakes and buckwheat flakes
The breakfast cereal corn flakes and buckwheat flakes production line is a production line for puffed food. puffing is a process that utilizes the principles of phase change and gas thermal pressure to rapidly heat up and vaporize the liquid inside the processed material, increase pressure and expand, and rely on the expansion force of the gas to drive the structural denaturation of high molecular weight substances in the components, thereby transforming them into porous substances with network structure characteristics and shaping.
1. High temperature puffing: High temperature puffing technology is a modern mechanical extrusion molding technology combined with relatively ancient processing techniques such as fried puffing and sand fried puffing to produce puffed food. Among them, new expansion technologies such as microwave expansion and baking expansion should also belong to this category.
Fried puffing: It is the use of oil and fat substances as heat exchange media to gelatinize starch, denature proteins, and turn water into steam in fried food, thereby ripening the food and increasing its volume. The oil temperature for frying and puffing is generally between 160-180 ℃, with a maximum of 200 ℃.
Hot air puffing: including air puffing, baking puffing, and sand frying puffing, it uses air as a heat exchange medium to gelatinize and denature the starch and protein of the heated food, as well as turn water into steam, thereby ripening the food and increasing its volume.
Microwave puffing: It utilizes the characteristic of microwave heating after being absorbed by polarizable water molecules in food raw materials,
Make starch gelatinization, protein denaturation, and water vapor in food, thereby ripening and increasing its volume.
2. The combined effect of temperature and pressure on low-temperature vacuum frying and puffing: Under negative pressure conditions, food is dehydrated and dried in oil. If frying is carried out at a vacuum degree of 2.67 kPa and an oil temperature of 100 ℃, the water vapor temperature generated at this time is 60 ° C. If the oil temperature during frying is 80-120 ° C, the moisture in the raw materials can be fully evaporated; When water evaporates, it causes significant volume expansion. The product produced by vacuum frying has a significant puffing effect, and the frying time is relatively shortened.
3. Squeezing and puffing: Generally, food materials are oriented and continuously molded into food through a template under pressure, known as "squeezing". There are two types of extruded foods: puffed and non puffed.
