Introduction to the characteristics of Snack Making Machine

In that process of the present food and oil food, the extrusion and puffing technology are among the high and new technologies of modern food engineering. More and more attention has been paid to the food enterprises, the snack making machine. The twin-screw puffed wheaten food is especially popular with the food processing enterprises, which are the main raw materials of cereals and potatoes.

snack making machine

In the traditional method of processing cereal foods, it is generally necessary to undergo production processes such as pulverization, mixing, molding, baking, or frying. Each process needs to be equipped with corresponding equipment, and the production line is long, the floor space is large, and the process is complicated—labor intensity. When using the extruded puffed snack making machine to process the cereal food, the raw materials can be pulverized and mixed, cooking, enzyme deactivation, sterilization, forming, pre-drying, etc. can be completed on one extruder. Therefore, the process is greatly simplified, the energy consumption is reduced, the entire production process is almost free of loss, the manufacturing cost is significantly reduced, and there is no pollution. Therefore, the extrusion technology is a new type of food processing technology with high efficiency, high yield, and high quality.

snack making machine

Extrusion and puffing features of snack making machine:  

1. Improve food quality and easy to storage

The rough tissue structure of corn and sorghum, which originally contains more cellulose and vitamins, can be expanded and softened by using the mechanical expansion technology of snacks. The Maillard reaction produced in the process of expansion increases the color, aroma, and taste of the food.

2. Improve product quality and reduce harmful substances

The extrusion process of the snack-making machine is a typical high-temperature, high-pressure, short-time process, which makes the material process limited so that almost all of the raw material’s nutrients are retained the final product. Simultaneously, the short-term process of high temperature can still reduce bad product factors such as harmful enzymes and microorganisms.

3. The raw materials of the snack making machine are suitable for a wide range with a variety of products.

The snack making equipment can process many kinds of raw materials. Not only can the grain, potatoes, beans, etc., be further processed to make coarse grains fine and make beautiful snacks, but also fruits and vegetables, spices, and some animal proteins.

4. The production efficiency of snack making machine is high, and the production cost is low.

The production capacity of a large double-screw extruder is dozens of tons per hour, and it is easy to operate. Compared with the traditional cooking method, the processing of products by snack extrusion machines obviously reduces time consumption, energy consumption, labor force, occupation of the factory building, and so on.

5.Waste less, no waste

When starch is used to make wine, sugar, the utilization rate of raw materials is over 98%, the sugar yield is increased by 12%, and the liquor yield is increased by 20% after the raw materials are expanded. Besides, generally speaking, the snack making machine needs a small number of raw materials as an introduction when it starts and stops. There is almost no waste discharge in the whole production process, and there is no waste of raw materials.

snack making machine

The working principle of snack making machine:

The material containing sure moisture is promoted by the screw and the reverse blocking effect of the discharge grinding tool and the sleeve’s inner closure device. It is also heated by the friction heat between the external and the material and the screw and sleeve. The material is melted at such a high shear force, pressure, and temperature at a high temperature of 3~8mpa and 120 ℃. When the material is forced out of the mold mouth of the snack making equipment, the pressure suddenly drops to normal pressure. The moisture flash occurs, resulting in a similar phenomenon of “explosion” and the expansion of the product. As the temperature decreases, the material solidifies from the extruded state and retains its expanded shape.

One of the purposes of food processing is to make full use of existing food resources and open up new raw materials to develop a variety of popular foods. The emergence of expansion technology can be said to open up a new way in the food industry for these raw materials as grain starch, and so on. Moreover, expanded food generally needs seasoning treatment, so the expanded food processing industry’s development will drive the development of the seasoning industry. At the same time, it will also promote the development of packaging technology such as film.