Process and flow of core filling snack food production
1. Crushing: the raw material powder shall be ground to 20 meshes (the powder for double snail phase shall be more than 60 meshes).
2. Mixing: The core filling snack food production line will mix different raw materials and excipients evenly in proportion, and keep the water content of the mixed raw materials at 12-14% (adjust the water content of the twin-screw extruder to 18-20%). The experiment shows that rice and corn are mixed at 5:1.
3. Filling preparation: Since cream has good stability and lubricity, and can impart good flavor to the product, it is ideal to use cream as the carrier of sandwich materials. Melt the pure cream by heating, and then cool it to about 40 ℃. Add various fillings in proportion (the added raw materials should be powdered to more than 60 meshes) and stir evenly. To ensure the product quality, add an appropriate amount of cream to ensure that the materials are diluted evenly and have good fluidity. (The cream shall be pure cream without water).
4. Grain expansion and filling: this is the key process of the core filling snack food production line. The quality of material expansion directly affects the texture and taste of the product. During extrusion, the material passes through high temperature (130 ℃ – 170 ℃) and high pressure (5-10 atmospheres) to become a flowing gel state. It is extruded evenly and stably through a specially designed sandwich mold to complete the expansion. At the same time, the filling is extruded through a core filling snack food production line, It is evenly injected into the expanded roll through the sandwich die, and extruded out together with the expanded material, and the material moisture is reduced to 9-10% during extrusion.
5. Shaping: After extruding the extruded material from the die hole through the core filling snack food production line, its shape is not the final product. It needs to be pulled to the shaping machine, and then cut into rolls, cakes and other food with a certain length and uniform thickness by the cutter after being shaped by two forming rollers. At this time, the material is cooled and the moisture content is reduced to 6-8%.
6. Baking: The purpose of baking is to improve the taste and shelf life of the product. Through baking, some fillings can be changed from raw to mature, producing a pleasant smell. After baking, the moisture of raw materials can be reduced to 2-3%.
7. Mixing: mixing is carried out in the roller of core filling snack food production line, including spraying oil and seasoning on the surface of the blank. The purpose of spraying oil is to prevent the product from absorbing water, give the product a certain stability, and extend the shelf life. The purpose of spraying seasoning is to improve the taste and flavor. With the rotation of the roller, the materials enter from one end and come out from the other end. The oil spraying is carried out when the materials enter the roller through tumbling and stirring, The oil shall be evenly coated on the surface of the materials. When the materials pass through the middle of the drum, add seasoning, and continue to mix (only rolling without stirring). The products coming out of the drum shall be finished. The products shall have the same color, the surface shall be a pleasant golden yellow, and the sealing shall be beautiful and smooth.
