Sweet Potato Chips Puffing Machine
The puffed snack production machine is easy to operate and use.
Description
Products Description
Sweet potatoes can be puffed with an extruder, but it is necessary to pay attention to the selection of suitable sweet potato varieties, processing methods and production environment.
Sweet potatoes are a nutritious agricultural product rich in carbohydrates, proteins, vitamins and minerals. Its starch is puffable, so it is feasible to puff sweet potatoes. Through puffing, not only can the edibility and nutritional value of sweet potatoes be increased, but also the processing field of sweet potatoes can be expanded.
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 |
Sweet potatoes can be puffed with an extruder, but attention should be paid to variety selection and processing details. Sweet potato puffing is a feasible and promising processing method, and is expected to become an important category in the sweet potato processing field in the future. Sweet potato puffing can be done by traditional high-temperature starch gelatinization method or new microwave puffing technology. During the puffing process, the sweet potatoes need to be processed into powder first, then the powder is mixed with water, and then the powder is subjected to high temperature or high pressure of the extruder to expand and deform the sweet potato powder to form puffed sweet potatoes.
When processing sweet potatoes, the following points should be noted:
1. Choose the right sweet potato variety to ensure high starch content;
2. The processing process must be clean and hygienic to prevent impurities and microbial contamination;
3. The temperature and time must be strictly controlled during the processing to prevent overheating or insufficient moisture content;
4. The puffed sweet potatoes must be kept dry to prevent moisture.
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