تاريخ الطعام المنتفخ

1.   enchancment   من ||| نفث الطعام ||| |||

في |||

بسبب   مقطع   الأسباب ، فإن بلدي ||| ||| توسيع ||| حتى نهاية     من السبعينيات التي نحن ||| مع   تحسين   من   المقيمين ||| معايير ||| ||| ||| متطلبات   للنفخ   الاستمتاع   الوجبات.

2. The enchancment of distant places extrusion ingredients and puffing generation

As a company new variety of ingredients processing generation, extrusion technology has advanced unexpectedly abroad. As early as 1856, Ward withinside the United States carried out for a patent on ingredients puffing generation. During the struggle of aggression withinside the Nineteen Thirties and 1940s, Japan used puffing technology to machine corn and wheat, which have been then pressed into navy meals.

In the sphere of puffed meals, puffed snacks have developed the fastest, and the every year output price of the united states has reached more than one billion US dollars. In present day years, foreign places puffed ingredients produced by way of way of capability of puffing technology in particular include: puffed staple meals, artificial meat, potato meals, dehydrated apples, fast meals, snack meals, on the spotaneous drinks, milk replacers and fortified meals. Puffing era is likewise used to furnish starch and gadget grains. Nowadays, research on foreign places ingredients puffing era and its precept has been in a booming period.


3. The enchancment potentialities of puffed snacks meals

The emergence of puffing era may additionally be referred to to have unfold out a manufacturer new manner for the utility of grains, starches and distinctive raw supplies that we identify coarse grains withinside the ingredients enterprise.

Moreover, puffed ingredients typically desires to be seasoned, so the enchancment of puffed ingredients processing organization will really electricity the enchancment of seasoning corporation and packaging technology collectively with film. At present, the utilization of rice as a raw material withinside the manufacturing of puffed ingredients is likewise a research and enchancment path of producers: Eun et al. proposed to mix black rice and brown rice in equal portions on the IFT19.ninety eight annual meeting, and add water to the moisture content material cloth of 18%. Then puff at 260r for six seconds to supply a puffed rice cake method.

As the research and enchancment personnel and producers of puffed meals, they want to interest on market research and product upgrading, continuously pork up the research of puffing precept and generation, and expand new raw substances, new system and new method to decorate their competitiveness.