Fried puffed food originated in Malaysia and is a crispy food popular in many Southeast Asian countries. With the constant exchange and penetration of the food industry in various countries around the world, this fried puffed food has gradually become popular in the West as a flavor food (English name: cracker). During the gelatinization and aging process, the structure changes twice, firstly and then β-formed, so that the starch granules enclose the water. After slicing and drying to remove some excess water, the superheated water in the high-temperature oil is rapidly vaporized and ejected. The explosion causes the volume of the product to expand many times, and the internal structure forms a porous, loose sponge-like structure, thereby forming a puffed food.
Factors affecting the quality of fried puffed products include the following three aspects:
(1) Gelatinization: The starch granules swell in water at a suitable temperature (60-80 ° C), and split to form a uniform paste-like solution for gelatinization. Only starch that is fully gelatinized but not disintegrated, the intermolecular hydrogen chain is largely broken, and it absorbs water sufficiently, so that the starch crystals are highly crystallized to enclose moisture in the next aging, thereby laying a foundation for causing considerable expansion.
(2) Aging: The à -starch after puffing is placed at 2 to 4 ° C for 1.5 to 2 days to become opaque starch. During the aging process, the water absorbed during gelatinization is encapsulated by the microcrystalline structure of the human starch. When fried at high temperature, the moisture in the starch microcrystals is rapidly vaporized and ejected, causing the starch tissue to swell and form a porous and loose structure. The purpose of puffing.
(3) Drying: The moisture content of the product directly affects the degree of product expansion. Therefore, the control of the dry moisture content is very important. If the moisture content in the product is too much after drying, it is difficult to discharge the water in a short time when frying, which causes the product to puff up, the taste is soft, not brittle, and the characteristics of the product are destroyed. If the moisture content is too low, it is difficult to form sufficient jet steam to expand the food tissue in a short time when frying, which also reduces the degree of expansion of the product.
Therefore, it is very important to measure and control the moisture content in the puffed food, which directly affects the taste of the product. The most straightforward way to measure puffed foods is by gravimetric method (oven drying method). In China, many well-known food companies tend to use German binder ovens to detect moisture content. A series of general-purpose ovens from Binder in Germany are of first-class quality. Their unique advantages are high precision and high efficiency, which guarantees safe routine sterilization procedures, fast drying process and high-precision heating performance. Binder oven has good cost performance. Make it unique. The core technology of Binder's patent, APT.Line cavity preheating technology, makes the temperature of the inner cavity of the binder oven very uniform, which changes the bottleneck of the upper and lower temperature difference that the traditional preheating system has been difficult to overcome.
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