Principles and Advantages of Puffed Food

Principles and Advantages of Puffed Food

Puffed food, also known as extruded food, exploding food, light food, etc., is a new type of food developed internationally in recent years. It uses grains, beans, potatoes, vegetables, etc. as raw materials, and is processed by puffing equipment to produce a wide variety of food with exquisite appearance, rich nutrition, crispy and delicious food. Therefore, a large category of food has been formed uniquely. Because the equipment for producing this kind of puffed food has a simple structure, easy operation, low equipment investment, and fast profits, it has developed very rapidly and shown great vitality.

Principle:

When the mixed water and grain powder are placed in the extruder, as the heating and pressure increase, the moisture in the raw material becomes superheated, and the raw material itself becomes soft. When a certain high pressure is reached, it flows out of the extruder. , the high pressure quickly changes to normal pressure. At this time, the superheated water inside the mixed raw materials will instantly vaporize and explode violently. The water molecules can expand about 2000 times. After undergoing high temperature, high pressure and high shear processes, the mixed raw materials form puffed food.

Advantages:

1. Improved mouthfeel and taste: After the whole grains are puffed, the coarse and hard tissue structure is destroyed, and the appearance of the whole grains is no longer visible, and the taste of the whole grains cannot be tasted. The texture is soft, and the taste is improved and delicious.

2. Convenient to eat: After puffing, whole grains have become cooked food and can be eaten directly, saving time.

3. High preservation and digestibility of nutrients.

4. Easy to store: After the grain is puffed, it is equivalent to a high-temperature sterilization. The moisture content of the puffed powder is reduced to less than 10%. Such low moisture limits the growth of insects and mold and enhances their stability during storage. , suitable for longer-term storage and improving its eating quality.