Production technology and seasoning method of leisure puffed food
Overall process: raw material preparation → powder mixing → transportation → extrusion → transportation → drying → oil injection → seasoning → packaging
Process composition:
1. Flour mixer: mix corn flour, flour, rice flour and other raw materials with additives and a certain amount of water.
2. Feeding machine: transport the mixed raw materials to the feeding hopper of the extruder.
3. Extruder: raw materials enter the extrusion system from the feed hopper to produce products under high temperature and high pressure (various products can be configured according to different products).
4. Blower: use the wind power of the blower to transport the raw materials to the oven, and configure different fans according to different products.
5. Multi layer oven: most of the ovens are electric ovens, and the temperature is adjusted by the control cabinet between 0-200 degrees. The interior is a stainless steel double-layer mesh bag, and the baking time can be adjusted according to the speed. There are three-layer, five layer and seven layer stainless steel ovens;
6. Seasoning line: there are octagonal cylinder, cylinder, lifting single cylinder and double cylinder seasoning lines, which are configured according to the output and product nature, as well as oil spraying, sugar spraying and coating equipment.
7. The finished product after spraying shall be air-cooled for heat dissipation
8. Finished product packaging
Seasoning system
Flavoring method of puffed food
The seasoning of puffed food is generally divided into three types: seasoning of base material, surface seasoning and finished product seasoning. Some use one of them, and some use several at the same time.
1. Seasoning: seasoning is added and mixed together when batching, mainly to increase the bottom flavor of the product.
2. Surface Flavoring: before frying, the seasoning water is attached to the puffed food by spraying, which can reduce the oil content in the product and obtain the desired texture in the frying process.
3. Finished product seasoning: the product is seasoned in the tumbling drum or in the continuous spraying chain, so that the product has a palatable taste and attractive fragrance.
2. Seasoning and flavoring principles of puffed food
1. When determining the taste and flavor of a product, we should clarify the positioning of the product, that is, consumption area, consumption group and consumption habits. The basic point is to reproduce the unique flavor of the product and the flavor familiar to consumers.
2. The aroma and taste of seasoning should be consistent with the aroma and taste of the seasoned object itself, and the seasoning of substrate, surface and finished product should be consistent, so that it can play a strengthening role.
3. When selecting flavoring raw materials and essence, the consistency between heat resistance, volatility, head flavor, medium flavor and bottom flavor should be considered. At the same time, the specific shape of seasoning should be maintained without caking, so that the instant noodle seasoning can be mixed evenly.
4. When seasoning, try to choose pure seasoning to make it have rich, pure and stable taste and aroma.
5. Spices should be added appropriately, which should be based on the principle of setting off the main flavor, rather than seizing the limelight.
3. Effect of yeast extract on flavoring of puffed food
The main components of yeast extract are a variety of amino acids, peptides, flavoring nucleotides, B vitamins, etc. it has the characteristics of purity, rich nutrition, delicious taste and strong flavor. Yeast extract can effectively cover food odor, alleviate sour taste and enhance mellow feeling. It is a food flavor enhancer.
Yeast extract has stable performance and can withstand high temperature of 180 ℃. After adding yeast extract to puffed food, it can make the product taste mellow and thick, make the product organization more uniform, taste more crisp and loose, and significantly reduce the phenomenon of tooth sticking, reduce the damage of food quality in the processing process, and improve the nutritional potency of the product.
The addition amount of yeast extract in puffed food is generally 0.5 ~ 3%. The addition point can be added in any of the three ways of flavoring puffed food.
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