- Pet Food Production Line
- Protein Food Production Line
- Instant Noodles Production Line
- Dog Bit Glue Production Line
- Jam Center Production Line
- Fried Food Production Line
- Spaghetti Production Line
- Nutrition Powder Equipment
- Breakfast Porridge Equipment
- Fried Snack Production Line
- Corn Flakes Production Line
- Patty Processing Equipment
- Puffed Food Equipment
Jinan XinBeiFa Mechanical Equipment Co.,Ltd.
Address： jinan cityNo.177, heanshiji road, changqing district,
Puffed Food (Puffing Food, in the broadest sense of the term refers to all use Fried, microwave technology such as extrusion, stir-fry, roast, sand as the curing process, before and after the curing process, the volume has significantly increased the phenomenon of Food.
Puffed (Puffing) is the use of phase change and the principle of the thermal effect of the gas, made by processing the liquid material, a rapid heating vaporization, supercharged expansion, and rely on the expansive force of the gas, drive components in the structure of the polymer material degeneration, thus making it the reticular structure characteristics, finalize the design of porous material qualitative process.
Puffed food refers to puffing process of food production.
Classification of Puffing Method (The Category of Puffing Method) (a) by extrusion processing technology conditions of classification is The use of high temperature, such as Fried, hot air and microwave Puffing.
Another kind is to use a combination of temperature and pressure, such as extrusion, low temperature vacuum fryer, etc.
1. The High temperature expansion (High - temperature Puffing) High temperature technology is a kind of modern mechanical extrusion molding technology and comparing the old Fried Puffing, the sand and Puffing process combine to produce a kind of puffed food technology.
Among them, the new puffing technology such as microwave puffing, bake puffing should also belong to this category.
Fried expanded (Frying Puffing) : is the use of grease class material as heat transfer medium, make the Fried food starch gelatinization, protein denaturation and water into steam to make food cure and make its volume increases.
Fried puffing the oil temperature is in commonly 160 180 ℃, the highest do not exceed 200 ℃.
Hot air Puffing (Hot - air Puffing) : including the air flow Puffing, bake Puffing, the sand fry Puffing, is the use of air as heat transfer medium, make the heated water to steam food starch gelatinization, protein denaturation and making food cure and increased its volume.
Microwave Puffing (Microwave Puffing) : is the use of Microwave food raw material easy polarization characteristics of the water molecules absorb heat, make the starch gelatinization, protein denaturation in food and water to steam, making food cure and increased its volume.
2. The effect of temperature and pressure, the expansion cryogenic Vacuum Frying expanded (Low - temperature Vacuum Frying Puffing) : under the condition of negative pressure, food dehydration in the oil.
If 2670 mpa in vacuum frying, the oil temperature 100 ℃, then the steam temperature is 60 ` C.
When frying oil temperature using 80-120 'C, the moisture from the raw material can be fully evaporate.
To make significant expansion volume moisture to evaporate.
Using vacuum Fried products made by a significant expansion effect, and frying time is relatively short.
Extrusion (Extrusion Puffing) : general food material under the effect of pressure, the directional through a template, continuous molding to make food, known as the "squeeze".
Has expanded and expanded two extrusion food.
(2) according to the expansion process of category 1. Puffing method is also called a puffing method directly, put the raw material is the meaning of the processing equipment (at present mainly puffed equipment), by heating the material expansion, pressure and temperature and pressure relief.
2. Indirect extrusion method is also called secondary swelling method, is made from a certain technological process first half cooked food is blank, then the billet through methods such as microwave, baked, Fried, making for a second processing, to get crispy snack food.
The classification of puffed Food, The Category of Puffing Food classification according to The expansion of The process conditions.
Fried puffed food: according to the temperature and pressure, and can be divided into high temperature frying puffed food and low temperature vacuum Fried puffed food.
Microwave puffed food, puffed food processing by microwave generating equipment.
Extrusion food, puffed food produced by screw extrusion machine.
Roast, puffed food, puffed food produced by baking equipment.
Sand Fried puffed food: use of fine sand as a heat transfer medium puffed food production.
Other puffed food: such as research and development is the use of cryogenic technology, ultrasonic technology, chemical technology, etc. The production of puffed food.
According to the expansion process classification
Direct puffed food, also called a puffed food, is refers to the production of food by the direct expansion method.
Like popcorn, puffed rice, fruit, etc.
Indirect puffed food, also called secondary puffed food, is refers to the production of food by the indirect extrusion method.
If it is using twin-screw extruder to produce food blank after processing, are referred to as the third generation of extrusion food.
According to the raw material classification starchy puffed food: such as corn, rice, millet and other raw materials production of puffed food.
Protein puffed food: such as soybeans and its products such as raw material to produce the puffed food.
Mixed puffed food raw materials: shrimp, fish, shrimp, potatoes, such as raw material to produce puffed food.
According to the production of food characters and classification of snacks and leisure food: can directly eat staple food puffed food.
Fast-food soup: need to add water after edible puffed food.
According to the product flavor, shape classification can be divided into the tens of thousands of kinds.
Such as points from the flavor, can be divided into sweet, salty, spicy taste, odor, seafood, curry, chicken, beef, puffed food, etc.
Points can be divided into from the shape, round bar, pie, ring, such as irregular puffed food.
Sandwich sesame bar production line, the energy bar production line, the island's rice cake production line, the sandwich meters fruit production line, our company according to the quality strives for the survival and development through many varieties, small profits for many pins, to the credibility of the user.