Are extruded foods bad for you?

In recent years, with the increase of income and transformation of people's consumption, consumers' demand for snack foods has increased. Also the diversification of demand has also prompted the continuous increase of its product categories and the development of health-oriented. From 2006 to 2011, the scale of my country's snack food market has been increasing year by year. The market size has increased from 29.6 billion yuan to 96 billion yuan in 2011. The industry development prospects are evident.

Puffed food is a snack food. It is still in the development stage in my country. The development of the puffed food industry is further towards integration and large-scale development. With unified planning and implementation in all aspects of raw material planting, product production, sales and after-sales service. Leisure snack foods can become part of a healthy and balanced diet. Low-calorie, low-fat, and low-sugar snack foods are the direction of new product development in the future.

1.Why choose the snack extruder to produce the leisure snack food?

Extrusion processing has continued to gain popularity. As one of the most energy efficient and environmentally friendly processes for a wide range of food products. Full automatic puffed snack machine is thus one of the preferred food-processing techniques.
1.Due to its continuous process with high productivity.
2.During the high temperature and short time cooking period while destroying both harmful microbial organisms and anti-nutrient enzymes. So as to result in significant nutrient-retention products with longer shelf life.
3.So nutritious foods can be designed through extrusion to meet societal needs in addressing malnutrition and food and nutrition insecurity.

2.What is the process of the puffed snack maker machine?
Mixer--- Screw conveyer--- Twin-screw extruder--- Air conveyer--- Layers Dryer--- Hoister--- Oil sprayer--- Flavoring Roller --- Cooling conveyer --- Packing machine

3.What is the principle of the snack extruder?
Food extrusion is a process in which food materials are placed under high temperature and high pressure in an extruder. And then suddenly released to normal temperature and pressure to change the internal structure and properties of the materials. These materials are usually made of grain raw materials, such as rice, corn, wheat, beans, sorghum, etc. And it mixed with ingredients such as water, fat, protein, and trace elements.
The extrusion processing method is to use the driving force of the extruder screw to squeeze the material forward. The material is subjected to mixing, stirring, friction, and high shear to disintegrate the starch granules.

At the same time, the temperature and pressure of the machine cavity increase. The temperature it can reach 150-200°C. The pressure can reach more than 10Kg/cm2). And then it is extruded instantly with a certain shape of die hole. Also there is a sudden drop of high temperature and high pressure to low temperature and low pressure. The free water vaporizes rapidly under this pressure. The volume can be expanded by about 2000 times. The grain structure changes at the moment of puffing. It converts raw starch (β starch) into cooked starch (α starch). At the same time it becomes a lamellar and loose sponge. The grain volume is expanded several times to Dozens of times.

4.Are extruded foods bad for you?

During the extrusion process, various food materials are heated and pressurized. And it can inactivate the activity of various enzymes that can cause food deterioration during storage. Some naturally formed toxic substances are destroyed, and finally The number of microorganisms in the product is also reduced. During extrusion, the food can reach a fairly high temperature. But the residence time (5-10 seconds) at such a high temperature is very short. So the extrusion process is often called a high-temperature short-time process. They tend to maximize the beneficial effects of food heating (improving digestibility). And it can minimize the harmful effects.