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Jinan XinBeiFa Mechanical Equipment Co.,Ltd.

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Corn puffed food was prepared
2016-4-17

Take 80 cornmeal, defatted corn germ rub calcium 0。25 servings, 20 and hydrogen in hobart mixer mixing, add water, make the moisture content up to 18%。

Mixture after 2 h, Colette extrusion machine is put in the 300 r/min。

Extrusion machine is equipped with three pore pressure, pore is 19 mm wide, 4 mm long.

Die front dough temperature is 141 ℃.

Put in the soft state of pressure expansion content immediately with a set of oval concave roll compression。

Cut off after drying, oil and salt.

Products crisp, have cornflakes flavor and taste, but with Colette extrusion mechanism of ordinary corn products is completely different。