Current Development and Prospect of Extrusion Process

At present, European and American countries have become leaders in the research on cereal breakfast food. Countries have carried out research based on local eating habits and tastes of groups to form a system of cereal breakfast food products tailored to local conditions. The extrusion technology in my country is mainly concentrated in the field of puffed food and tissue protein, and the research on the production of cereal breakfast food by extrusion technology is relatively weak, and it can be said that it is still in its infancy. The cereal breakfast food processing technology has been developed from scratch, based on continuous innovation in traditional technology, and has undergone many changes to form a new technology. However, as a necessities of residents' daily life, cereal breakfast food should make more efforts in terms of taste, type, flavor, nutritional content, etc., to meet the market demand. At the same time, as the driving force to promote the progress of cereal breakfast, extrusion technology should actively implement the innovative policy, vigorously study the principle, improve the function and function of the equipment, and develop a more complete and advanced process.

At present, the widely used single raw material extruded products cannot meet people's demand for complex nutrition due to the single nutrition, while the composite powder extruded food can greatly increase the content of nutrients in the food, and improve the physical and chemical properties, physiological functions and properties of the raw materials. Storage performance. Extrusion technology can deeply process agricultural products such as grains, beans, and potatoes. my country is rich in agricultural and sideline products, and many raw materials are rich in various nutrients. Using traditional processing methods to make food, not only nutrients are lost, but also difficult to be absorbed by the human body. Absorption, and extrusion technology can solve this problem. The natural protein, fat, carbohydrate, vitamin, mineral and dietary fiber contained in the formulated plant compound powder conform to the reasonable proportion of human body intake and have extremely high utilization value. It has a wide variety of products, relatively simple process, high production efficiency, good product quality, and can use low-cost crude raw materials to make puffed food with different flavors, achieving low cost, high output, full-process automation, and continuous production effects. Extrusion is a food texture adjustment technology, which can change the content of nutrients such as carbohydrates, proteins, amino acids, fats and vitamins in food raw materials to meet people's different needs for nutrition. With the development of society, fast food has occupied a large market, puffed products are suitable for all ages, and some plant composite powder puffed foods also have health care functions, so extrusion puffing technology has broad development prospects.