There is a need to eat less puffed up food!
The types and principles of puffed food
Puffed food, also known as extruded food, spray food, lightweight food, etc., is a new type of food developed internationally in recent years. It is cereals, beans, potatoes, vegetables and other raw materials, the puffed equipment processing, manufacturing a wide range of varieties, exquisite shape, nutritious, crispy and fragrant food. Therefore, the unique formation of a large class of food. Due to the production of this puffed food equipment structure is simple, easy to operate, less investment in equipment, fast returns, so the development of a very rapid, and showed great vitality.
Because of the different uses and equipment, puffed food has the following three types: First, extruded puffer, corn and potatoes as raw materials for the production of small foods; second, extruded puffer, vegetable protein as raw materials for the production of tissue-like protein food (plant meat); third, grains, beans or potatoes as raw materials, after puffing to make the staple food. In addition to the trial production of indirect heating type puffing machine, but also with refined grain puffed powder trial made a variety of puffed food.
Types 1. Staple food: baklava, bread, steamed buns, pancakes and so on.
2. Oil tea: puffed noodle tea.
3. Military food: compressed cookies.
4. Confectionery: peach cake, oven fruit, eight pieces, pastry, moon cake, Indian cake, egg rolls and so on.
5. Small foodstuffs: rice-flower candies, cold cakes and so on.
6. Cold food category: ice-cream, popsicle filling.
Some of the above foods, some varieties such as puffed noodle tea, Indian cake, compressed cookies, etc. are all made of puffed coarse grains; some varieties are only mixed with a certain percentage of puffed coarse grains.
The puffing technology belongs to the physical processing technology, but has its own characteristics. Expansion can not only change the shape of the raw materials, state, but also change the molecular structure and nature of the raw materials in the raw materials, and the formation of certain new substances.
Principle When the grain is placed in the puffer, with the heating, pressurization, the water in the grain is superheated, the grain itself becomes soft, when it reaches a certain high pressure and open the cover of the puffer, high pressure quickly into atmospheric pressure, which is superheated water in the grain is a state of vaporization in the instant and a strong explosion occurs, the water molecules can be expanded by about 2,000 times, the enormous expansion pressure is not only Destroyed the grain's external form, but also pulled the grain's inner molecular structure, the insoluble long-chain starch cut short into water-soluble short-chain starch, dextrin and sugar, so the insoluble material in the puffed food is reduced, water-soluble material increased. See the following table:
Table of changes in water leachate in food before and after puffing (%)
Composition
Corn
Sorghum rice
Before puffing
After puffing
Pre-expansion
Pre-expansion
Pre-expansion
Post-expansion
Water leachate
6.35
36.82
2.3
27.32
Starch
62.36
57.54
68.86
64.04
dextrin
0.76
3.24
0.24
1.92
Reducing sugar
0.76
1.18
0.63
0.93
After puffing in addition to the increase in water-soluble substances, a part of the starch into dextrin and sugar. Expansion process changes the material state and nature of raw materials, and produces new substances, that is to say, the use of expansion of this physical means, so that the product has undergone a change in the chemical nature of this phenomenon to the theoretical study of food processing puts forward a new topic.
The process of breaking down the starch in food into dextrin and sugar generally occurs in people's digestive organs, i.e., when people eat food into the mouth, with the help of amylase enzyme in saliva, in order to make the starch cleavage into dextrin, maltose, and finally into glucose to be absorbed by the body. And puffing technology plays the role of amylase, that is, when the food has not yet entered the mouth before the starch cracking process, in this sense, puffing equipment is equal to extend the people's digestive organs. This increases the body's digestion process of food and improves the digestive absorption rate of puffed food. Therefore, puffing technology can be considered a very scientific and ideal food processing technology.
Another feature of puffing technology is that it can make starch completely alpha. Previously, the thermal processing technology such as baking and steaming to make food mature can also make the raw starch of food, i.e. β starch, become α starch, which is known as α-ization. However, after these products have been placed for a period of time, the α-starch that has been unfolded shrinks back to β-starch, which is also known as "regrowth" or "aging". This is a common phenomenon in all starch-containing foods. After the "aging" of these foods, the body shape becomes hard, the taste becomes bad, and the digestibility is reduced. This is due to the starch alpha is not complete.
The puffing technology can make the starch thoroughly α, has become the α starch, can not be restored to β starch after placing, so that the food to maintain a soft, good flavor and high digestibility, this is the puffing technology is superior to the other physical processing methods and another feature, which opens up a new field of processing for the coarse grains.
Advantages 1. Improved texture and taste: coarse grains after puffing, coarse and hard tissue structure is destroyed, no longer see the appearance of coarse grains, can not eat the taste of coarse grains, soft texture, taste improvement, delicious.
2. Convenient to eat: after puffing, coarse grains have become cooked food, can be directly with boiling water, or made into compressed food, or a little processing can be made into a variety of foods. Eating between the convenient, time-saving. As long as the food sector or factories, mines, enterprises, institutions, schools supply puffed powder, in the family or collective canteen can be processed and modulated, become a real convenience food.
3. Nutrient preservation rate and digestibility; puffing process of nutrient preservation rate, see Table 1 to 3. From the data in the table, the preservation of nutrients and digestibility of puffed food are relatively high, which indicates that the puffing process of the nutritional impact on the food does not have its digestibility than the non-expanded and some higher.
4. Easy to store: food by puffing, equal to a high-temperature sterilization, puffed powder moisture content are reduced to less than 10%, such low moisture, limiting the insects, mold breeding, strengthening their stability in storage, suitable for longer-term storage, and is suitable for making the war food to improve the quality of its consumption.
5. Cheap: the application of indirect heating puffing machine, each kilogram of corn processed into puffed powder, the processing fee of about 6 cents, that is to say, each kilogram of puffed cornmeal selling price is 2 cents 6 cents. Our local workers per month per person according to 10 kilograms of coarse grains, each person's monthly expenditure increased by only 6 cents, which is economically affordable. If the future development into a continuous automatic puffing machine, the processing fee can be further reduced.
Table 1 before and after puffing nutrient content table
Nutritional composition
Corn
Sorghum rice
Before puffing
Post-puffing
Pre-puffing
Pre-puffing
Pre-puffing
Moisture%
16.80
9.6
14
9.2
Protein %
10.20
10.17
9.45
9.49
Vitamin B2
0.68
1.08
0.94
1.17
< p>(mg/g)Table 2 Vitamin content of puffed foods
Category
Puffed coarse rice
Coarse rice
Vitamin B1 (mg/g)
0.53
0.30
Vitamin B2 (mg/g)
0.10
0.10
Vitamin B6 (mg/g)
100.00
83.40
Vitamin E (mg/g)
7.72
7.79
Table 3 Inflated foodstuff digestibility test table
Category
Protein Digestibility %
Carbohydrate Digestibility %
Inflated Coarse Rice
83.80
99.45
Coarse Rice
75.93
99.10
Refined Rice
82.57
99.78