As a new type of food production technology, puffing technology is gradually being widely used in the food industry, especially in the production of casual puffed food. As a kind of snack food, puffed food is deeply loved and welcomed by consumers, especially teenagers. In the United States, which is a self-proclaimed snack food kingdom, 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 a very broad future and development prospects.
Puffing technology has a long history in China. China's folk popcorn and all kinds of fried foods are all puffed foods, but the use of modern puffing technology to produce puffed foods is not long. Because manufacturers do not pay enough attention to the research and development of puffed foods, resulting in monotonous flavors and fewer varieties, it is far from meeting the needs of people with increasingly elevated living standards. Therefore, vigorously developing the expansion technology and accelerating its application in food production, thus promoting the development of China's food industry is a topic that food science workers need to consider.
High temperature puffing technology
High-temperature puffing technology is a way of modern mechanical extrusion molding technology combined with the old-fashioned frying technology to produce puffed food. New puffing technologies such as baking technology and microwave technology should also fall into this category. The high-temperature puffing technology mentioned here refers to frying puffing or sand frying puffing commonly used in industrial production, among which frying puffing is the most common because of sand puffing and puffing. The quality requirements are high, and the sand removal process is required after the food is puffed.
High-temperature puffing technology is often used in batch production. The production process is complicated, the production cycle is long, and the output is limited. However, because the puffing technology does not require high equipment, the grade requirements for raw materials are not necessarily strict. Moreover, the utilization of some raw materials can be broadened, and the puffed foods produced have their unique texture and flavor characteristics, and thus are still widely used in the production of puffed foods. Moreover, this technology has an additional advantage that semi-finished products that have been dried once by this technique can usually be stored for half a year, so the manufacturer can transport the semi-finished products to the destination and then puff the processing. It can save investment, reduce production costs, and enable consumers to get fresh, high-quality puffed food.
Expansion mechanism
The raw materials for the production of high-temperature puffed foods are mainly flour, corn starch and potato starch. When the food material is steamed, the starch is gelatinized or gelatinized. At this time, the hydrogen bonds between the starch molecules are broken, and the water enters the gap of the starch crystallite. Due to the high temperature steam and high-speed stirring, the starch rapidly and irreversibly absorbs water. . After cooling, the starch is aged and beta, and the starch granules are highly crystallized, enveloping the moisture absorbed during gelatinization. In the high temperature treatment (frying or frying), the moisture in the starch microcrystals is rapidly vaporized and ejected, which promotes the formation of a pore-porous structure to achieve puffing.
High-temperature puffing technology generally also uses a leavening agent to promote the puffing of food. During the heat drying stage, part of the leavening agent decomposes to form a very fine pore-like loose structure in the semi-finished product. In the puffing stage, the high temperature causes the moisture in the semi-finished product to evaporate rapidly, and the product reaches a fully bulky structure under the synergistic effect of the remaining leavening agent being thermally decomposed.
Production Process
The high temperature puffing process is as follows:
Raw materials → cooking, stirring → rolling → cooling → proofing → cutting → drying → semi-finished products → storage → secondary drying → frying or sauteing → seasoning → packaging → finished products
The various raw materials are placed in a cooking pot, and an appropriate amount of water is added thereto, and the mixture is stirred and steamed for 3 to 5 minutes under a steam pressure of 0.2 MPa to 0.4 MPa, at which time the starch is gelatinized into a viscous viscous dough. It is rolled into a thin skin with a certain pattern with a thickness of 1.5mm to 3mm, and is conveyed to a multi-layer cooler for cooling, and then rolled into a roll and stored in a space where the air does not flow (plastic shed or aluminum alloy shed) 8 ~12 hours, to achieve the purpose of proofing homogenization. Then, the dough roll is cut and dried once at 40 ° C to 60 ° C to reduce the water content to 12% to 15%. The semi-finished product thus obtained can be stored for a long period of time without deterioration. The semi-finished product after one drying generally needs to be stored for several days to make the water permeate uniformly, and then subjected to secondary drying at 80 ° C to a moisture content of 7% to 10%. Then, the frying is carried out at 180 ° C to 200 ° C, or the frying is carried out at 200 ° C to 300 ° C. After puffing, seasoning and packaging are carried out to obtain the finished product.
Prospect of puffed food and its processing technology
One of the purposes of food processing is to make full use of existing food raw material resources and open up new sources of raw materials to develop a variety of popular foods. The emergence of puffing technology can be said to open up a new way for the application of cereals, starches, etc., which we call coarse grains, in the food industry. Moreover, puffed foods generally need to be seasoned, so the development of puffed food processing industry will certainly drive the development of the seasoning industry.
At present, the application of rice as a raw material for the production of puffed food is also a research and development direction of the manufacturer. It has a positive effect on reducing product costs, improving the single composition of raw materials, and broadening the use of rice.
It is estimated that a puffed food generally has a useful life of two years on the market. Therefore, as research and development personnel and manufacturers of puffed foods, we should focus on market research and product upgrading, continuously strengthen the research on puffing theory and technology, and develop new raw materials, new equipment and new formulas to enhance their competitiveness. The development of China's puffed food industry also has some lessons in this regard. For example, the “extrusion puffing heat†that emerged in the early 1980s due to the advent of “bubble fruit†was slowed down due to the monotonous flavor and variety of patterns.
Microwave and baking technology
With the development of the food industry, the emergence of new technologies and new processes, and the improvement of people's living standards, the expansion technology and the expansion equipment will inevitably develop toward the more popular low-oil and natural products. The microwave expansion technology and baking expansion technology have attracted people's attention and gradually applied in production.
The microwave expansion technology is the radiation conduction of electromagnetic energy, so that the water molecules absorb the microwave energy to generate the molecular shock to obtain the kinetic energy, realize the vaporization of the water, and then drive the overall expansion of the raw material. The application of microwave in food processing has the following advantages: microwave heating is a uniform heating of surface and interior through direct interaction of microwave energy with food. The heating speed is fast, the time is short, the product quality is high, the heating is uniform, and the heating process has automatic heat balance performance. The reaction is sensitive and easy to control, the thermal efficiency is high, the equipment footprint is small, and the like. The use of microwave puffing sweet potato chips can overcome the shortcomings of sand frying, frying unprocessed, and high fat content. Practice found that starch as the main raw material, with 9% corn protein isolate, 1.5% palm tung oil, under the condition of 50% water content, 500W, 2450MHz microwave radiation for 2 minutes to obtain a good grain raw puffed food; use of microwave Puffing makes the potato into a nutrient chip, and the obtained product can completely maintain the original nutrients. The product has golden color, crispy, fragrant, oil-free, no fortifier and preservative. It is certain that microwave expansion technology is a direction for the development of puffed food production technology.
Baking and puffing technology is also a new puffing technology for producing low-oil puffed foods. This technology is currently used in the production of foods such as biscuits.
summary
In summary, with the improvement of people's living standards, the use of puffing technology to produce puffed food has a very broad prospect in China. The research on the theory and technology of puffing, the development of new sources of raw materials, the development of new puffing equipment and puffing technology are the key points and difficulties in the development of domestic puffed food enterprises.
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