High efficiency microwave casual snack puffing equipment

Microwave puffing is a new puffing technology, which uses the characteristics of microwave heating (internal heating), so that the water in the material heat absorption vaporization, and then the material in the starch paste, protein denaturation and water into steam, so that the food material tissue puffing. Relative to extrusion puffing and deep-fried puffing, microwave puffing technology fast heating speed, short heating time, not easy to cause some unnecessary chemical reaction of food, and does not increase the grease of food, better retain the original flavor of the product, so that the puffed food star porous. Therefore, microwave puffing in the food industry has a very broad application prospects. At present, the microwave puffed food processing applications are mainly in three areas: starch puffed food processing (such as corn, rice, millet), protein food puffing (such as soybeans, meat, etc.) and fruit and vegetable materials puffing.

Microwave puffing technology uses electromagnetic energy radiation conduction, microwave energy transmitted to the internal material is absorbed by the moisture at the same time instantaneously converted into heat, resulting in molecular vibration, kinetic energy, to achieve the vaporization of water. Material warm inside and outside at?the same time, material surface due to water evaporation and low relative humidity, temperature gradient direction from outside to inside, the direction of temperature gradient, heat conduction direction and water vapor migration direction is the same, moisture evaporation speed, conducive to the internal steam generation and accumulation, so that the internal moisture quickly warming vaporization, pressurization, resulting in a strong instantaneous radial impetus to promote the internal steam directly out of the body, and the pressure difference in the same direction The temperature difference between the same direction as the pressure difference reinforces the direct discharge of steam, resulting in steam "pumping effect", when the internal steam pressure reaches or exceeds the structural tension of the cells, will cause the cells to expand, and then drive the overall expansion of the material, the formation of a loose and uniform microporous structure. The expanded material mainly relies on the material's physical and chemical properties to form a certain texture for wrapping water vapor and accumulating pressure. In addition, it also relies on its dielectric properties to absorb microwave energy effectively converted into thermal properties.

(1) High energy conversion efficiency, fast heating speed. Microwave oven itself does not generate heat, but microwave energy penetrates the material, so that the polar molecules within the material friction and generate internal heat, so that the liquid inside the processed material instantly heated vaporization, pressurization and expansion, and relying on the expansion force of the gas to polymer material structure changes in the components, and become characterized by reticular tissue structure, stereotyped porous material.

(2) Microwave expansion at the same time, accompanied by sterilization effect. Microwave sterilization is carried out under the dual action of the thermal and non-thermal effects of microwaves, compared to conventional temperature sterilization can be obtained in a lower temperature and a very short time to obtain satisfactory sterilization effect.

(3)Easy to use and operate. Microwave power and conveyor belt speed can be steplessly adjusted, there is no thermal inertia, can be turned on and off, simple and easy to control, improve the production environment. Microwave equipment without residual heat radiation, no powder sound, no noise, no pollution, easy to achieve the detection standards of food hygiene.

(4) Obvious microwave puffing effect. The rapid heating effect of microwave, so that the internal water molecules of the material quickly vaporized, to achieve the purpose of puffing.

(5) Low microwave sterilization temperature , less loss of material nutrients . General microwave sterilization temperature of about 80 ℃, processing time 3 ~ 5min, and?maximize the retention of its nutrient content, and does not affect the original flavor. It is a good means of deep processing of fruit and vegetable foods, to obtain green food.

Microwave puffed starch food production process

Puffed food is generally starch as the main raw material. Microwave puffing to overcome the traditional deep-fried puffed products caused by high oil content, with energy saving, environmental protection and other advantages, the application of high-tech in food and improve the economic efficiency of the plant are of great importance. The basic production process is shown below:

Starch, water → slurry → paste → billet → steam → cooling → slicing → drying → microwave puffing → packaging → food

Cereals, potatoes, corn starch paste with water, add a variety of necessary food additives, molding, and then pre-drying, and then microwave heating, puffing made into a variety of food, such as potatoes and corn food, such as puffing, instant noodles, rice crackers, etc.

Microwave puffed protein food production process

General puffed foods are starch as the main raw material. At present, for plant and animal protein as the main raw material puffing less reported, mainly because protein materials using conventional puffing technology is difficult to achieve a better puffing effect. The use of microwave rapid heating and internal heating characteristics, if the protein material is handled properly, with the appropriate tissue structure, you can also get the effect of puffing, which is a new type of puffing technology. The basic production process of microwave puffed fish food is shown below:

Fish → cleaning and cleaning → quick-freezing → slicing → rinsing and deodorizing → flavoring → pre-drying → microwave puffing → packaging → food

Microwave puffed fruit and vegetable food production process

Microwave puffing method of processing fruit and vegetable crisps do not increase the fat content of food, better retain the original flavor of the product, but also has a sterilization, to maintain food nutrients, time and energy saving features. The production process is shown below:

Raw material selection → cleaning and de-skinning → color protection → cutting → pre-drying → microwave puffing → packaging → food