Whether it's snacks that make clicks and clicks when bitten, or popcorn, baby rice cakes, breakfast cereal chips, etc., they are actually foods made by "puffing". The raw materials of puffed foods are simple, but after a series of food processing technologies, they can become fragrant and crisp.
The taste comes from the understanding of puffing.
The so-called "puffing" is to heat or pressurize the food containing starch and water, so that the water vapor between the food can spread the whole tissue of the food, so that the tissue structure and volume of the food change and present a porous and fluffy taste. Puffed food can be divided into direct and indirect methods according to the process: First, raw materials such as grains, potatoes or beans are added into an extruder, heated by stirring, rapid shearing friction or introducing steam, and then extruded through a die hole with a specific shape, which is also called direct extrusion puffing. The other way is called indirect extrusion puffing, in which raw materials are stirred, cooked and shaped in an extruder, and then baked or fried to achieve puffing effect. This way can create a variety of appearances and patterns, such as spiral or star, as well as rice cakes, scallops and other products.
Non-frying is not necessarily short of oil, crisp taste and oil are indispensable.
If the packaging of puffed food is marked "non-fried", it can only show that it does not use frying process, but it does not necessarily mean that it is short of oil. This product may be baked after spraying oil on the surface of the product, so that it can still create a crisp taste even without frying. Although many people turn pale at the smell of oil, from the perspective of food manufacturing, oil actually shoulders many important tasks and can ensure the quality of products. For example, a proper amount of oil can be used as a heat energy transfer medium to make raw materials heated evenly and reduce the phenomenon of single point burning; Spraying grease in the seasoning stage can make the seasoning powder adhere to the surface of the product evenly.
Do you have to add it? Food additives help maintain stable quality.
In addition to the non-fried label, you should often see all kinds of food additives on the ingredient list of puffed food. Why do you use food additives? In fact, puffed food needs a lot of grain agricultural products as raw materials, but the flavor and quality of each batch of harvested crops may be inconsistent due to factors such as source, climate and water quality. At this time, it is necessary to rely on food additives to maintain the stability of product quality, so as to prevent consumers from obviously buying the same product, but the taste is different every time.
In crispy snacks, the most commonly used food additive should be antioxidant (such as vitamin E), which can avoid the discoloration and odor of products caused by oil oxidation; In addition, adding a small amount of quality improvers (such as silica, glucono-delta lactone, phosphates and calcium carbonate) can prevent raw materials from caking during mixing and cooking, and can also make oil and water mix evenly, thus stabilizing the quality of the final product.
(This abstract is a weekly report on drug and food safety published by the Food and Drug Administration of the Ministry of Self-Defense and Welfare)
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