Expanded food crispness making method
DATE：2016/06/24
Expanded food crispness production methods First, in order to obtain better crispiness, the best advance in such apuffed food extrusion hole, so that the amount of oil absorption can be a little more.
Secondly, puffed food for dipping syrup available brix of 30 to 80 degrees syrup. If the Brix below 30 degrees, too much water, so puffed food was wet, that it can not be made crunchy product. Conversely, if the Brix above 80 degrees, it is difficult to make syrup soaked, poor technology traits.
Syrup can be required in advance with a good seasoning, fine fragrance, pigments and the like.
Dipping Time is related with syrup stains Brix and temperature. It can be selected in accordance with these conditions. generally 1 to 20 seconds is appropriate.
The water after the dipping can be treated by the centrifuge for a few seconds. The best treatment is 5 seconds.
After drying from the water, it can be dried by heating 60 ~ 150 ℃. When more than 150 ℃ scorch easily, if the temperature is less than 60 ℃ drying too time-consuming, it is preferable in the above temperature range for hot-air drying.
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