The Development Trend Of Cereal Puffed Food

Puffed food has long been welcomed by many consumers because of its good taste, unique and diverse taste, easy to carry, easy to eat, and long shelf life.

1. Nutritious cereal puffed food

Fat, carbohydrate and protein are the main components of traditional puffed food. From the perspective of composition structure, it is a food with high fat, high calorie and low crude fiber. In addition, most of the traditional puffed snacks contain a lot of monosodium glutamate, salt and food additives. Large and long-term consumption will cause high oil and calorie inhalation, insufficient nutrient intake, and easily lead to obesity. With the gradual improvement of people's consumption awareness, food nutrition has become the main focus of consumers' shopping. As puffed food, the most important problem in the development of the industry is to solve the nutrition of the product and change people's previous understanding of "junk food".

2. Low-energy cereal puffed food

From the perspective of ingredient structure, traditional puffed cereal foods are high-fat, high-calorie, low-fiber foods. Long-term consumption will cause high oil and calorie inhalation, insufficient nutrient intake, and easily lead to obesity. Therefore, low energy is also an important development direction of snack food.

Many puffed cereals are processed with frying, so energy control is closely related to their oil content, which in turn depends on oil absorption during processing. The time required for frying can be shortened by selecting raw materials with high solids content, or by pre-drying or partially drying the raw materials before frying to shorten the frying time. To control the oil absorption during the frying process, the frying temperature is also critical. Raw materials should be fried at the highest possible temperature to shorten frying time and reduce oil absorption. In addition, the larger the surface area of the raw material, the greater the oil absorption. Therefore, the oil content of the wafer is lower.

3. High temperature puffing technology

High-temperature puffing is to realize the vaporization of moisture through the circulation of hot air, which in turn drives the overall puffing of the material. At present, there are cereal puffed foods produced by high-temperature puffing technology, such as the high-temperature puffing furnace (large hot air) of Degu Machinery.

Compared with the snack food made by frying and puffing, the high-temperature puffing has low oil content, the product contains no oil or less oil, and is crunchy and delicious. It has the advantages of fast heating speed, short time, high product quality, uniform heating and equipment footprint. less features. It is foreseeable that high temperature puffing technology is a direction for the development of puffed food production technology.

Grain is the main food resource for human survival, and the grain processing industry shoulders the important task of providing basic dietary sources for human beings and ensuring human health. The grain processing industry in today's world is moving towards the direction of using modern high-tech, increasing the development of limited grain resources and increasing the added value of grain products.

At present, the application of puffing technology to produce puffed food is still in the primary stage, so we should actively carry out puffing theory and puffing technology research, and constantly develop new products. It is believed that with the development of the above work and the improvement of people's living standards, the puffed food that meets the needs of the public will surely develop rapidly.