As a new type of food production technology, puffing technology is gradually being widely used in the food industry, especially in the production of leisure puffed snacks. As a snack food, puffed food is deeply loved and welcomed by consumers, especially teenagers. In the United States, the self-proclaimed snack food kingdom, the annual sales of various snack foods are as high as $5 billion, of which 30% are potato chips. It is certain that the production of puffed food has very broad prospects and development prospects.
The production raw materials of high temperature puffed food are mainly flour, corn starch and potato starch. When the food raw material is steamed, the starch in it undergoes gelatinization, that is, alpha. At this time, the intermolecular hydrogen bonds of the starch are broken, and the water enters the starch crystallite gap. Due to the high-temperature steam and high-speed stirring, the starch quickly and irreversibly absorbs water in large quantities. . After cooling again, the starch undergoes aging, that is, betaization, and the starch granules are highly latticed and wrapped in the moisture absorbed during gelatinization. During high temperature treatment (frying or sand frying), the water in the starch microcrystalline grains is rapidly vaporized and ejected, which promotes the formation of a porous structure to achieve puffing. High-temperature puffing technology generally also uses a bulking agent to promote the puffing of food. During the heating and drying stage, part of the leavening agent is decomposed to form a very fine porous structure in the semi-finished product. In the puffing stage, the high temperature makes the moisture in the semi-finished product evaporate rapidly, and under the synergistic effect of the thermal decomposition of the remaining bulking agent, the product achieves a fully bulky structure.
The process flow of high temperature puffing is as follows: raw and auxiliary materials → cooking, stirring → extrusion → cooling → proofing → cutting → primary drying → semi-finished product → storage → secondary drying → frying or sand frying → seasoning → packaging → finished product