Influence Factors And Quality Analysis Of Extruded And Puffed Food Texture

Puffed food is a new type of food developed in the world in recent years.The product has been processed by puffing equipment,and has made many kinds of food that are exquisite,nutritious,crisp and delicious.Therefore,it has formed a large category of food uniquely.In order to better studied the product features and quality of such products,based on the formula composition(content of starch,content of potato powder),process conditions(barrel temperature,extrusion pressure and vacuum)and semi-finished products after drying the moisture and frying temperature three generous face puffed food quality(swelling degree,brittleness,and after chewing teeth adhesion degree that opening degree and the sensory evaluation),the influence mechanism has carried on the preliminary discussion.In this paper,a single factor experiment was adopted to determine the formula and technological conditions of puffed food and its influence on the quality of puffed food.Finally,the following conclusions were drawn:1.In the formulation of an appropriate amount of starch content is helpful to improve the product of puffed food,but too much starch content will affect the amount of powder,flavor of product and organization will have an impact.Finally,the proportion of starch and potato powder in product formulation was 24%and 44%,respectively.2.In terms of process conditions,the barrel temperature have important effects on product quality,low temperature pasting incomplete products,high temperature product pasting,two cases are not conducive to product expansion.Vacuum degree has a small influence on product expansion and has a great influence on product appearance.The squeezing pressure has an effect on the degree of gelatinization of the product,thus indirectly affecting the expansion degree of the product.Finally,three appropriate production conditions were determined as follows:55-65 kpa vacuum to be stable,continuous production should be as far as possible to maintain the stability of the extrusion pressure,extrusion pressure should not be more than 120 bar,the optimal range of gelatinization temperature is 65-70℃.3.The semi-finished products after drying temperature,moisture and Fried too low or too high moisture content of semi-finished products of Fried sense of organization will have an impact,but other parameters can be adjusted according to actual production to improve product quality,so the semi-finished products appropriate moisture content in the range of 11.0+/-1.0%.On the frying temperature,high temperature helps product expansion,but for food safety point of view,high temperature is easy to produce carcinogenic substances(such as acrylamide),so the frying temperature control between 185-190℃,and in the actual production can be adjusted according to the state of semi-finished products or production.