Extruder For Food

Maize puffed food machine
Puffed food, also known as extruded food, explosive 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 variety of foods with exquisite appearance, rich nutrition, crispy and delicious taste. Therefore, it has formed a large category of food in a unique way. Because the equipment for producing this kind of puffed food has a simple structure, easy operation, low equipment investment, and fast returns, it has developed very rapidly and has shown great vitality.

Snack food extruder machine

Puffed corn extruder Finished product classification:
Due to different uses and equipment, puffed food has the following three types: one is to use an extrusion puffing machine to produce small foods with corn and potatoes as raw materials; the second is to use an extrusion puffing machine to produce tissue protein food (plant meat) with plant protein as raw material; the third is to use grains, beans or potatoes as raw materials, and make staple food after puffing. In addition to the trial production of indirect heating puffing machines, refined grain puffing powder is also used to trial produce a variety of puffed foods.
Types 1. Staple food: sesame cakes, bread, steamed buns, pancakes, etc.
2. Oil tea: puffed noodle tea.
3. Military food: compressed biscuits.
4. Cakes: peach cakes, furnace fruit, eight pieces, crisp cakes, moon cakes, printed cakes, egg rolls, etc.
5. Snacks: rice candy, cold cakes, etc.
6. Cold food: fillings for ice cream and popsicles.

Whole grain extruder

Small protein bar extruder Principle:
Although puffing technology belongs to physical processing technology, it has its own characteristics. Puffing can not only change the appearance and state of the raw materials, but also change the molecular structure and properties of the raw materials, and form some new substances.
Principle: After the grains are placed in the extruder, as the heating and pressurization proceed, the moisture in the grains becomes superheated and the grains themselves become soft. When a certain high pressure is reached and the extruder cover is opened, the high pressure quickly turns into normal pressure. At this time, the superheated moisture in the grains vaporizes instantly and explodes violently. The water molecules can expand about 2,000 times. The huge expansion pressure not only destroys the external shape of the grains, but also breaks the internal molecular structure of the grains, shortening the insoluble long-chain starch into water-soluble short-chain starch, dextrin and sugar. As a result, the insoluble matter in the extruded food is reduced and the water-soluble matter is increased.

Qualifications and Honors

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