Cereal Food Extruder
Food extruders have a wide range of raw materials and are easy to use.
Description
Products Description
The formation of the puffed state is mainly completed by starch. Under high temperature and high pressure, starch particles first swell, and then under the action of high temperature and high shear force, the molecules combine and cross-link to form a network structure. After the material is extruded and quickly cooled, the structure solidifies and forms the skeleton of the puffed food structure, and the ingredients in other raw materials are filled in it.
Product Parameters
| NO. | Name | Brief introduction |
| 1 | Raw material | Corn, rice, wheat, oat, barley, millet, sorghum etc as main ingredients |
| 2 | Basic Recipe | Salt sugar powder, flavor material, cocoa powder and so on |
| 3 | Processing flow | Mixing system; Extrusion system; Drying system; Flavoring system; Packing System |
| 4 | Equipment involved | Mixer; Screw elevator; Double screw extruder; Air conveyor; Dryer; Flavoring system;Packing machine |
Changes in cellulose during the expansion process. Cellulose includes two categories: soluble and insoluble. Extrusion can increase the soluble dietary fiber in food raw materials (up to 3%). This is mainly due to the high temperature, high pressure, and high shear that cause the chemical bonds between fiber molecules to break, resulting in changes in the polarity of the molecules. Extrusion can also greatly improve the physical and chemical properties, physiological functions, and storage performance of food.
Effect on starch in materials The main component of extruded food is starch. The starch content in the raw materials and the changes in starch during the extrusion process are closely related to the quality of the product. Starch gelatinizes quickly during the extrusion process. Its main feature is that starch granules are suspended in excess water. As the temperature rises, the water penetration also increases. However, the penetration of excess water causes a large amount of water to be absorbed. Finally, the starch granules swell and split, and the hydrogen bonds between the ordered molecules inside are broken, dispersing into a disordered state, and the starch gelatinizes. After starch gelatinization, the water absorption increases, it is easily affected by enzymes, and it is easy to digest after entering the human body, and the product texture is soft.
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