puffed filling snacks production line

All puffed sandwich (pie) production technology and equipment puffing sandwich roll (pie) production technology (also known as dual extrusion technology) chamber using advanced extrusion technology on single screw and twin screw equipment in rice, maize and other cereals as raw material, made from pure butter medium, the egg yolk powder, milk powder, sugar, sesame sauce, chocolate powder materials such as dilution, as sandwich material, in puffed out at the same time the sandwich material into a puffed cereal, made of a layer of small food after processing. This kind of food has crisp taste and unique flavor, and can be processed into various nutritious food, therapeutic food and functional food according to different processes and different non-ingredients. 

1, crushing - choose fresh raw material (corn peel) powder to 20 mesh (twin-screw materials need powder to 60 mesh or more). 

2. Mixing - mix the different raw materials and auxiliary materials evenly in proportion, and keep the water content of the mixed raw materials at 15-16% (the water content of the twin-screw extruder is adjusted to 18-20%). The experiment shows that the best mixing effect is 5:1 for rice and corn.

 3, filling preparation - because the cream has good stability and lubricity, and can give the product a good flavor, so the carrier of cream as a sandwich is ideal. Melt the cream at a warm temperature, and then cool it to about 40°C. Add all kinds of fillings in proportion (powder of all kinds of added raw materials should be over 60 mesh) and stir evenly. In order to ensure product quality, cream should be added appropriately to ensure even dilution and good fluidity of the material. (cream should be pure cream, not mixed with water). 

4, grains puffing and fillers - this is the key to this technology application, the stand or fall of material puffed directly affects the final texture and texture, material after high temperature in the extrusion (around 130 ° C to 170 ° C), high voltage (5-10 atmospheres) become liquid gel state, through the special design of sandwich mold uniform stability of injection to touch the picture scroll, to squeeze out with puffed materials, material moisture when it is squeezed down to 9-10%. 

5, shaping cut - pull the bar sandwich material to the entrance of the special rolling shaping machine, shaping machine pull the material, automatic integrity, cut, material is cut off the growth of uniform, uniform thickness of the bar sandwich roll, at this time, the material cooling, water down to 6-8%. 6, baking - baking purpose room in order to improve the taste and shelf life of the products, by baking can make some of the filling from raw to cooked, produce a pleasant aroma, after baking the raw material moisture to 2-5% below. 

7. Mixing - mixing chamber is carried out in the roller, including oil coating on the surface of the embryo and seasoning spraying. The purpose of oil coating is to prevent the product from absorbing water, give the product certain stability and extend the shelf life. With the rotation of the drum, the material is rolled up and down and comes out from one end to the other. When the material enters the drum, oil is evenly applied on the surface of the material through rolling and stirring. When the material passes through the middle of the drum, seasoning is added and the mixture continues. The product shall be uniform in color, with a pleasant golden color on the surface and a nice smooth seal.