A kind of puffed food production and processing technology

Abstract

The invention relates to the field of food production, in particular to a producing and processing technology of a puffed food. The technology comprises the following steps of step I, cleaning the rawmaterials, and performing airing; step II, putting the aired materials in a steam oven, performing high-temperature flushing on the raw materials with high-temperature steam, and then performing airdrying on the raw materials; step III, putting the air-dried materials in a crusher, and performing crushing; step IV, sending the crushed materials in a puffing machine for puffing; step V, sending the puffed food after being puffed into drying equipment, and performing drying treatment; and step VI, sending the dried puffed food in a bagging machine for packing. According to the producing and processing technology, the high-temperature steam is used for curing the raw materials, so that high-temperature sterilization on the raw materials and increment of sugar content are realized, and the cane sugar can infiltrate to the inner part of the food; and besides, the drying equipment adopted by the technology can realize sufficient drying on the puffed food, so that the storage life of the puffed food is effectively prolonged.

Description

technical field [0001] The invention relates to the field of food production, in particular to a production and processing technology of puffed food. Background technique [0002] Puffed food is a new type of food that appeared in the late 1960s. It is also called extruded food, explosive food, and light food abroad. It uses cereals, potatoes, beans, etc. with less water content as the main raw materials. After they are pressurized and heated, the volume of the raw materials themselves expands, and the internal organizational structure also changes. production. Because the tissue structure of this kind of food is porous and fluffy, the taste is crispy and sweet, and it has certain nutritional value. [0003] However, traditional puffed food production equipment is manually or machine-spreading at fixed points before drying, resulting in puffed food being piled up during the drying process and unevenly distributed. The drying effect of puffed food is poor and it is not easy...

AI Technical Summary

Problems solved by technology

[0003] However, the traditional puffed food production equipment is manually or machine-spreading materials at fixed points before drying, resulting in puffed food piled up during the drying process, uneven distribution, poor drying effect of puffed food, not easy to store, It is necessary to manually control the stirring and seasoning, which wastes electric energy and takes a lot of time and effort

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