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Puffing Technology Help Corn Puffed Food To Develop Healthily
作者：xinuo 时间：2015/5/6 11:51:39 来源：希诺
Puffed food often gives the impression of a fried, unhealthy, and when the combination of cereals and puffing, consumers seem to pay the bill. Because of its delicious flavor, light loose, crisp and delicious, rich nutrition, no satiety, easy digestion and so on, it becomes a spontaneous choice after satisfying basic nutritional requirements. But in the face of the ever-changing, dazzling variety of food, grain puffed food want in the fierce snack food ranks to maintain long-term stable growth, still need to increase new products and new technology research and development.
Since the 90 's, in the food industry gradually formed a new type of processed food-cereals puffed snack food, food experts at home and abroad as the late 20th century, the food industry's important innovation, but also the 21st century food industry, one of the key development direction. Cereals extruded snack food is corn, wheat, rice, oats, buckwheat, rye, sorghum, root crop raw materials potatoes, cassava, melon raw materials, such as pumpkin, through extrusion, seasoning, baking, and also because of the flavor can be called out the original, barbecue taste, beef flavor, chicken juice taste, shrimp taste and other flavors, extrusion can be made into a variety of shapes, such as flaky, pea-shaped, bar-shaped, spherical, so that this product with the same production line can produce dozens of of varieties, Thus, it has great potential for development. [Zmcmsfy]
Development of cereal puffed food and puffing technology at home and abroad
As a new type of food processing technology, puffing technology has developed rapidly in foreign countries. As early as 1856, in the United States, Ward applied for food puffing technology patents; The first success of extruded corn Fruit in 1936 was produced by extruding method in Japan from in the 1930 of the 20th century to 40. During the war of aggression, corn and wheat were processed by puffing technology. In the 1960 of the 20th century Japanese puffing technology developed to make bread, snacks, steamed products and fried products with puffed rice Since in the 1970 of the 20th century, the food manufacturers have actively developed puffed food and applied for a variety of puffed food patented food, including wheat flour, buckwheat, wheat germ, such as the main raw materials made of cereals puffed food.
In the expanded category of food in the field of expansion of small food in the United States, the development of the most rapid annual output has reached a billion of U.S. dollars. At present, some countries to produce puffed small food has matured technology and advanced equipment, and formed a production line because of the advanced equipment can produce a sophisticated, diversified puffed small food. Nowadays, the research of foreign food puffing technology and its theory is in a prosperous period.
In recent years, the food industry in China has been developing rapidly and healthily, and puffed food is becoming the essential consumable of daily life. China's annual sales of leisure food amounted to billions of yuan, of which the annual output of cereals puffed food about 200,000 tons. Potato, cereals and other puffed food occupy the market of the leisure food. This shows that as a big category of snack food, cereal puffed food has great development space.
However, due to various reasons, the development of China's puffing technology is slow, the use of modern puffing technology to produce puffed food is not long. As the manufacturers of puffed food research and development work not enough attention, puffed food flavor monotonous, less variety, far from meeting the needs of people. In recent years, the United States, Japan, European countries and Southeast Asian countries and regions, many well-known puffed food production enterprises in China to invest in the construction plant, the production of various puffed food. Especially with many international food companies to invest in China, all kinds of puffed snack food in the process of technology and equipment has made great strides. Therefore, vigorously develop and accelerate the application of expanded technology in food production, to promote the development of China's food industry, food science workers need to focus on a topic. [Zmcmsfy]
Development trend of cereal puffed food
Puffed food has long been welcomed by many consumers because of its good taste, unique variety, easy to carry, easy to eat, long shelf, and so on. However, in recent years, because of nutritional safety and other factors, puffed food repeatedly criticized, seriously restricting its benign development.
1. Nutritious cereals puffed food. Fats, carbohydrates, and proteins are the main ingredients of traditional puffed foods. From the component structure, it belongs to high fat, high calorie, low crude fiber food. In addition, the traditional puffed small food mostly contains more msg and salt and food additives, a large number and long-term consumption will cause fat, heat inhalation high, nutrient intake is insufficient, easy to lead to obesity. With the gradual improvement of people's consumption consciousness, food nutrition has become the main object of consumer shopping. As puffed food, the most important problem in the development of the industry is to solve the nutrition of the products and to change people's understanding of its "junk food".
2, low energy cereal puffed food
From the composition structure, the traditional cereal puffed food belongs to the high fat, the high calorie, the low crude fiber food, the long-term edible will cause the grease, the heat inhalation is high, the nutrient intake is insufficient, easily causes the fat. Therefore, low energy quantification is also an important development direction of snack food. [Zmcmsfy]
Many cereal puffed foods are processed in a frying process, so their energy control is closely related to their oil content, which depends on the absorption of grease during processing. Selecting raw materials with high solids content can shorten the time required to fry, or dry or partially dry before frying to shorten the frying time. To control the oil-absorbing amount of the frying process, the frying temperature is also critical. Raw materials should be fried at as high a temperature as possible to shorten the frying time and reduce the amount of oil absorbed. In addition, the larger the surface of the material, the more oil absorption. Therefore, the oil content of the wafer is lower.
3. Microwave Puffing Technology
Microwave puffing is through the radiation conduction of electromagnetic energy, so that water molecules absorb microwave energy, produce molecular rapid vibration to obtain kinetic energy, the realization of water gasification, and then drive the overall expansion of the material. The use of microwave puffing technology for the production of cereal puffed food, such as the United States microwave popcorn.
Compared with the snack food made from frying and puffing, the microwave puffing oil content is low, the product does not contain oil or less oil, and it is crisp and tasty, which has the characteristics of fast heating speed, short time, high product quality, heating uniformity and less area of equipment. It is foreseeable that the microwave puffing technology is a direction of the development of puffed food production technology. As the basic research of microwave puffing application and the corresponding equipment development are still in the initial stage, the microwave puffing technology needs further research and development.
Grain is the main food resource for human survival, the grain processing industry shoulders the important task of providing basic dietary sources and guaranteeing human health. Today, the world's grain processing industry is moving towards the use of modern High-tech, and increase the development of limited grain resources and increase the value-added of cereal products.
At present, the application of puffing technology in our country is still in the initial stage, so we should actively carry out the research of puffing theory and puffing technology and develop new products. believe that with the development of the above work, as well as the improvement of people's living standards, to meet the needs of the masses of puffed food will rapidly develop.
