Advantages of puffed food

High retention and digestibility of nutrients

The protein-rich plant material is expanded into high temperature and short extrusion, the protein is completely denatured, and the tissue structure becomes porous, which is conducive to contact with human digestive enzymes and improves the utilization rate and digestibility of protein. The product is not prone to regeneration. Cereal food is a problem often encountered in the regeneration process during the preservation process, which can lead to a rough taste of the product and a significant decrease in digestibility.

Give products better nutritional value and functional properties
When using extrusion technology to process grain-based food, additives such as amino acids, proteins, vitamins, minerals, food coloring, and spices can be added to the extruded material evenly, and reversibly combined with the extruded material to achieve the purpose of strengthening the food. Squeeze expansion works instantaneously at high temperatures, so the loss of nutrients is minimal.
edible, variety
Grains, beans, potatoes, vegetables and other raw materials are added with different materials, and then extruded and puffed to produce a variety of puffed foods with rich nutrition. Puffed food has become cooked food, so most of it is ready-to-eat food (you can eat it when you open the package), which is easy to eat and saves time. It is a very promising convenience food.