Na bambula oyo euti koleka, molɔngɔ ya bilei ya mikemike esalelamaki na mboka mpe na mikili ya bapaya mpo na kobimisa molɔngɔ ya bilei ya mikemike. bizaleli na yango ezali ya kopɔla mpe ya kozongisa makasi, ya pɛtɛɛ mpo na kosilisa yango mpe ya kozwa yango, yango wana bato oyo basombaka biloko mingi. oyo bapesaka bilei ya likoló basepelaka na yango.
Puffing ya kopumbwa mpe ya kobimisa vis.
First of all, from the perspective of process flow, raw material mixing-cooking and stirring-rolling-reel-cooling and aging cutting and forming, primary drying, storage, secondary drying, frying, baking, and frying, seasoning, packaging, and finished products. According to the technological process, the equipment is arranged such as mixer, leather pressing machine, cooling machine, skin rolling machine, aging room, molding machine primary dryer, secondary Secheuse, Fryer mpe Machine ya kosala ba assaisonnement.
Effet ya kopupola ya bilei oyo etondi na molunge makasi etaleli makambo mingi. lokola oyo ezali na amylopectine na kati ya amidon, soki ezali na makambo mingi, kopupola mingi; Contenu ya humidité interne mpe degré ya réticules ya ba produits semi-finis; Ba produits semi-finis e chauffer mpe ekauka, ebakisaka agent ya levire, mpe e décomposer en partie mpo na kosala très fin na structure ya semi-fini oyo ezali lokola ba pores, agent ya levire oyo etikali e décomposer mpo na kobimisa gaz tango e chauffer, mpe mosala mibale na synergie, mpo ete produit ekoma na structure puffy oyo epanzani mobimba.
Material ratio. The raw materials are mainly starch and flour. Among starches, the higher the content of amylopectin, the better. The proportion of amylopectin of each commonly used raw material decreases in turn, and the℃of puffing decreases. Ranking the common raw materials in the market, the best puffing℃is glutinous rice, followed by potato starch, tapioca starch, glazed rice, Amidon ya maïs, loso ya lititi. farine ezali malamu na moyenne ya gluten (contenu ya gluten ya mayi nzinga nzinga ya 25%). contenu ya gluten ezali likolo mingi, mpe élasticité ya rétrécissement ya gluten esalaka ete produit ezala mpasi mpo na kopanzana mpe kosala collapsness mpe rigidité; Contenu ya gluten ezali moke mingi, mpe loposo ebukamaka na pete tango ebalusami.
Product packaging. Pack the expanded food with linear low-density polyethylene film or aluminum foil and store it at room temperature for 10 weeks. Every 2 weeks, determine the brittleness and moisture content of the product. As a result, it was found that the quality of the packaged puffed soybean food did not change after being left at room temperature for 6 to 8 weeks.
