The concept of puffed food: Speaking of puffed food, people will immediately think of foods such as Bugles, potato chips, cheetos, popcorn, etc. It will be difficult for everyone to define puffed food. The domestic nutrition science community believes that puffed food, also known as extruded food, burst food, light food, etc., has become a rookie among snack foods in recent years. Specifically, puffed foods are made of grains, beans, potatoes, vegetables, etc. as raw materials, processed by puffing equipment to produce a wide variety of foods with exquisite appearance, rich nutrition, crisp and delicious.

The classification of puffed food: According to the production process, puffed food can be divided into three categories. One is the puffed food produced from corn and tubers as raw materials; the second is to produce structured protein foods with plant protein as raw materials; and the third is to use cereals, beans or tubers as raw materials and make them after puffing. As a staple food.

At present, because the production equipment of puffed food is relatively simple, easy to operate, with less investment and fast income, the puffed food industry is developing very rapidly. The additional puffed food has the characteristics of small consumption of nutrients, crisp taste, easy digestion and absorption, etc. Become the main force of snack food. However, some nutrition experts say that the blood lead content of puffed food is too high, and long-term food will cause digestion, anemia and other diseases. As a result, puffed food has launched a fierce battle between pros and cons among consumers.

Puffing technology makes the starch thoroughly mature. The puffed food is mostly porous and water-soluble, which is conducive to the infiltration of gastrointestinal digestive enzymes, improves the digestion and absorption rate of nutrients, and is easy to absorb by the human body (for example, the protein digestibility of rice is 75.3% after cooking. , And can be increased to 83.8% after expansion).

Convenient to eat and easy to store: After being puffed, coarse grains have become cooked foods, which can be prepared directly with boiling water, or made into compressed foods, or made into a variety of foods after a little processing. It saves time in eating room. As long as the food department or factories, mines, enterprises, institutions, and schools supply puffed powder, it can be processed in the family or collective canteen to become a veritable convenience food; the puffing of the food is equivalent to a high temperature sterilization, and the moisture content of the puffed powder They are all reduced to less than 10%. Such low moisture limits the breeding of insects and molds and strengthens their stability in storage. They are suitable for longer-term storage, and are suitable for preparing war rations to improve their food quality.

However, some puffed foods (especially those produced in non-standard small workshops) also have fat, calorie, and lead exceeding standards. Therefore, when choosing puffed foods, you should choose the name of the regular manufacturer, the site, the date of production, and the shelf life. A full range of products, and eat in moderation.