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We just delivered one corn puffs line last week, the whole production line capacity is about 700-800kg/hour. The raw materials can be any grains flour like corn flour, wheat flour, rice flour etc, by changing the moulds, the final products can be any shapes, like ball, ring, star, worm, flower, animal or we can customize the mould as your required shapes. 

Corn Puff Snacks Production Line order is delivered to India today. This line includes flour mixer, screw conveyor, twin screw extruder, air conveyor, core-filling machine, shaping machine, high conveyor, Multi-layer dryer and flavoring coating tumbler. It can use most of grains flour as materials to produce various shapes and taste corn puff snacks, and it can also fill the cream, chcoloate or jam into the puff to make co-extrusion pillow or bar snacks. It is typical and classic snacks production line since 30years ago. We have different models with different capacities, Model LT65: 150kg/hour, Model LT70: 250kg/hour, Model LT85: 400-500kg/hour, Model FT63: 200-400kg/hour, (European Tech Double Screw Extruder), Mode FT75: 400-500kg/hour, (European Tech Double Screw Extruder), Model FT95: 900-1000kg/hour, (European Tech Double Screw Extruder), Welcome to talk to Sophie at WhatsApp: +8615863179132 ^_^

Pet food extrusion line work by applying high levels of heat and pressure to a mixture of raw materials, which may include various grains, meats, and additives. Jinan arrow machinery all use the most advanced twin-screw extruder, the mixture is fed into the extruder, which is a long cylindrical device with a rotating screw inside. The screw pushes the mixture through the barrel, and as it moves forward, it is subjected to high levels of heat and pressure. Twin-screw extruders have small openings in the flighted segments at the end of the screws, and as the mixture is forced through small openings at the end of the barrel, it is molded into the desired shape, such as kibble or a specific type of snack. The extruded product is then cooled and cut to the desired size and shape. Pet food extruder machine come in a variety of sizes and designs to meet the needs of different production lines. Some extruders are designed for high-volume production, while others are suitable for smaller operations. Jinan Arrow Machinery provides full workshop customization services, and customized pet extrusion machine production lines according to user output, from 1 ton to 5 tons, and the amount of fresh meat added can reach 70%. We have dog chew production line, cold extrusion process line, cold-pressed pet food production line , pet food extrusion line, etc., and 30 years of experience in professional animal feed process line. The efficiency of the extrusion process can be affected by several factors, including the type and amount of raw material used, the temperature and pressure settings of the extruder, and the screw speed. Modern extruders often have advanced features such as variable speed drives and temperature control systems that allow precise adjustment of these parameters. Jinan arrow machinery's pet food production line adopts a digital control system, the whole process is monitored, the operation is simple, and the quality is guaranteed. In addition to the extrusion process, pet food production may involve other steps such as drying, coating, or packaging. The specific process used may vary depending on the type of pet food being produced and the desired characteristics of the final product. The pet food extruder is an indispensable electronic device in the production of pet food, and its correct operation is crucial to the production of high-quality and safe pet products. For more information about pet food machine, please kindly send an inquiry, and sales manager will send you technical solutions right away. Email:arrow@znmachinery.com Whatsapp:+8615863179132

Kurkure/ Cheetos are kind of special extruded snacks, very crunchy and delicious in taste. They are made by a special extrusion process. The corn grits are moisturized by water in the flour mixer and fed to the Rotary Head Extruder. In the extruder, due to the rubbing of two rotary plates, the corn grits are squeezed and twisted to curls shapes. The cutting knives can cut them into required length. The Kurkure/ Cheetos can be fried in fryer or toasted in oven and then cooled before flavoring Seasoning is sprayed onto their surface to get different delicious tastes. Due to their delicious tastes and nutrition, they are quite popular with consumers. The Kurkure/ Cheetos machine capacity is 125-140kg/h, 200-230kg/h, 400-460kg/h, and there are frying and baking type for customer choice. The taste of fried Kurkure/ Cheetos is crispy , and the taste of baked goods is harder and crisper, which oil content is smaller and relatively healthy; The main motor of the equipment is Siemens China, adopting TIMKEEN international brand bearings to ensure the stable and efficient operation of the equipment; in addition, our company has upgraded high-quality models for internationally renowned manufacturers, enlarged the hopper, the conveyor has two-way discharge, and PLC Control System; The frying type Kurkure/ Cheetos sample picture and flow chart as follows; The baking type Kurkure/ Cheetos sample picture and flow chart as follows; Please Contact JINAN ARROW Machinery CO.,LTD, if any question about the snacks food machinery, we will provide you with high quality equipment and long time service.

Jinan Arrow rice cracker production line is a twin-screw extrusion technology that replaces Hengchang's new technology such as traditional rice crackers. The production line integrates mixing, maturation, expansion, molding and integration, and does not require a boiler. The production process is simplified, efficient, environmentally friendly and low-carbon. The raw material can be a single material such as rice flour, corn flour, flour, etc., or a mixture thereof. The rice croquettes produced are of various colors, crispy and not greasy. Millet Rice Crust Processing Technology 1. Ingredients formula (1) Main raw materials: millet 90kg, starch 10kg, milk powder 2kg. (2) Seasoning 1 Seafood MSG 20%, Chinese pepper powder 2%, salt 78%. 2 Spicy taste 30% chili powder, 4% pepper, 3% monosodium glutamate, 13% five-spice powder, 50% refined salt. 3 Cumin flavor salt 60%, pepper powder 9%, cumin 28%, ginger powder 3%; 2. Process flow Mixing of raw materials → stirring with water → puffing → cooling → cutting → frying → seasoning → weighing → packaging → finished product 3. Operating points (1) Mixing of raw materials, adding water and stirring, first grind millet into powder, then add a certain proportion of water, and mix the powder in a mixer according to the formula. (2) Puffing machine Before starting the machine, put some rice noodles with more moisture into the machine, and then start the machine, so that the wet material does not puff and can easily pass through the outlet. After the machine runs normally, put the mixed materials into the screw extruder for expansion. If the output is too bulky, it means that the amount of water added is small, and the output is soft, white, and inelastic. If the raw material does not puff, it means that the water content in the powder is high. It is required that the discharged material be in a semi-expanded state, be elastic, have the color of the cooked surface, and have uniform small holes. (3) Cooling, cutting into sections The puffed product is cut and cut into small pieces (4) Frying. Continuous frying equipment or tipping fryer can be used. When the oil temperature is 130~140℃, put the cut semi-finished products, the thickness of the material is about 3cm. Due to the high temperature of the oil, it is white before being out of the pan, and turns yellow-white after a period of time. (5) Seasoning, weighing, packaging When the fried rice crust comes out of the pan, it will be seasoned evenly in an octagonal bucket. After weighing, packaging is the finished product.

With development of economy, and family planning policy loose in China, baby-related business ushers in a golden age. Baby Instant nutrition porridge, as important complementary food, are quite important to baby health and nutrition supplement. The baby's intestines and stomach are still very delicate, so most mothers choose easy to digest and nutritious paste food. Our company adopts twin-screw expansion technology and can provide solutions from 100kg / h to 2-3T / h. The main raw material of nutritional powder in China is rice flour; While for abroad, especially African countries, often add soybean flour in consideration of protein supplement. Main production process of nutrition powder: 1. Mixer. Mix rice flour and other raw materials evenly. Water can be added to the powder mixer or directly injected into the barrel of the extruder machine. 2. Twin screw extruder. Evenly mixed raw materials enter the twin-screw extruder through screw conveyor or other conveying equipment (vary according to production line capacity). The mixture of water and powder forms a "paste" in the barrel. The paste material has feeding, shearing and cooking through the screw at an adjustable and controlled speed, and passes through themould at the end. The pressure of the barrel is usually 3-6Mpa (depending on the puffing requirements), and the temperature can reach 150-200 ℃. The high pressure in the closed barrel has exceeded the saturated vapor pressure at the extrusion temperature, so the water will not evaporate quickly. When the material is instantaneously extruded from the mould hole of a certain shape, the pressure is released rapidly, the free water evaporates rapidly, material expands, and water is lost rapidly from the material,product is quickly cooled to about 80 ℃ and solidified qualitatively. The temperature inside the barrel can be accurately controlled, and each barrel has an independent heating and cooling system; The residence time of materials in the barrel can also be adjusted. 3. Dryer. The products extruded by the extruder are dried to remove extra water, so as to ensure the shelf time of the final product. The heating methods of the dryer are: electricity, gas, diesel and steam. Customers can select according to local actual conditions 4. Grinder. Grind the dried expanded particles into different mesh sizes, and mesh range is 20-120 mesh. Nutritional powder is usually 60-80 mesh. 5. Secondary mixer. According to the market positioning and product requirements, different fruit powder, vegetable powder and meat powder can be mixed to meet the baby's different months of age and nutritional needs. 6. Packaging machine. Screw metering packing machine, accurate metering, can pack independent small packages and family shared bags.

Bread crumbs is a widely used food additive for fried food surfaces, such as: fried chicken, fish, seafood (shrimp), chicken legs, chicken wings, onion rings, etc. Its flavor is crispy and soft, delicious and nutritious. Jinan Arrow Machinery Co., Ltd. bread crumb production line is designed based on advanced extrusion technology, and its quality and operation have reached the highest domestic level. The production line has changed the traditional production process of bread crumbs. The production process is fully automated for mixing, extrusion, cutting, crushing and drying. Production line: Powder Mixer-Screw Conveyor-Twin Screw Extruder-Traction Cutting Machine-Elevator-Pulverizer-Suction Feeder-Vibrating Fluidized Bed-Cooling Conveyor-Vibrating Screener Powder Mixer - Screw Conveyor - Twin Screw Extruder - Vibrating Cooler - Suction Feeder - Circular Vibrating Screen - Suction Feeder - Vibrating Screener Floor plan of bread crumb production line: Detailed parameters about bread crumb production line The advantages of our company's bread crumb production line are: 1. The design of the whole machine is compact and reasonable 2. Heating mode, electricity, gas, fuel oil can be selected to meet the needs of different customers 3. Adopt double-pitch roller chain drive, reciprocating drying, smooth operation, no jamming phenomenon 4. Equipped with high-efficiency energy-saving combustion system, reasonable heat source distribution, uniform heating of materials, low energy consumption and large output.

Pre-gelatinized starch is a kind of physically modified starch that is pre-gelatinized and then quickly dried in cold water and can be swelled into a paste by water absorption, also known as α-starch. Compared with native starch, pregelatinized starch has the characteristics of being swollen into paste in cold water, which is convenient to use, can improve food taste, save heating and cooking steps, and improve bonding properties. It is widely used in food, medicine, chemical industry, and feed. , foundry, oil drilling, textile, paper and other industries. The raw materials of pregelatinized starch are mainly starch, such as corn starch, tapioca starch, potato starch, waxy corn starch, wheat starch, etc. The preparation of pregelatinized starch includes several process routes of starch gelatinization-drying-pulverizing-sieving-packaging. The production process of pregelatinized starch is divided into roller method, extrusion method and spray method. The production process of Arrow mechanical modified starch production line is extrusion method. Mainly divided into batching → mixing → extrusion puffing → drying → crushing → packaging and other processes Process introduction: The starch, water, additives, etc. are mixed evenly, and the internal molecular structure of the starch is changed after extrusion and expansion by a twin-screw extruder. After drying and dehydration in a dryer, it is finally pulverized and pulverized into powder with a specific fineness. . This is the modified starch we use now. In different industries, the raw materials and proportions of modified starch are also inconsistent. Arrow Machinery can select the equipment and adjust the formula for you according to the different needs of customers.

Baking & cold pressing can be used as grain-free grains, using lentils, potatoes and tapioca flour as a source of carb water, can avoid allergies caused by grains, low allergenicity; High fresh meat, low-carbon water, most of the protein is animal protein; Chicken fat and a small amount of chicken hydrolysis powder and brewer's yeast powder are safe raw materials that can improve palatability; Add a variety of probiotic fermentation products, friendly to the stomach and intestines; Chelated minerals are safe and easier to absorb; Does not contain indiscriminate/controversial raw materials; Baked food can be based on the design of the mold, to achieve different shapes, different patterns, and different product identification; Cold pressing can make different products according to the choice of process, such as cold pressed grain, air-dried food, teething stick, meat stick, etc.; Suitable raw materials for the product Fresh meat: chicken puree, chicken bone puree, surimi, beef puree and other types of meat pulp meat puree to increase animal protein content; Potatoes: purple potatoes, cassava, potatoes and other types of potato raw materials powder allergy risk is low, supplement carbohydrates; Functional raw materials: vegetable powder, fruit powder and all kinds of powdered small materials to ensure balanced nutrition; Food attraction: animal raw material hydrolysate, animal fat, egg yolk powder, whey protein powder and other raw materials can be mixed with the main raw materials to improve palatability;

1. Porduct Description Corn flakes processing line can produce breakfast cereal which is one kind of nutritional convenient food, using grist as basic material, through mixing, extruding, flaking, pre-drying, baking, coating, drying and cooling, to get different shapes, such as, granule, flake, rings, moon, ball, choco, curl, etc. One outstanding characteristic of the breakfast cereal is that it contains abundant compound carbohydrates and dietary fibre, strengthens lots of microelements, such as vitamin and mineral, and also can be added with cocoa and sugar, like honey and maltose. It can be drunk directly after mixed into coffee, milk, yoghourt or functional drink. Children can eat breakfast cereal as sweet crispy snack. 2.Technical Parameters Model Installed Power Power Consumption Output Size (L*W*H) Model FT63 344kw 246kw 250-300kg/h 41000x1500x2200mm Model FT75 583KW 437kw 300-500kg/h 52000x2100x2800mm Model FT95 740kw 555kw 800-1000kg/h 56200x3500x4300mm Model LT65L 222kw 155kw 100-150kg/h 39000x1500x2200mm Model LT70L 326kw 228kw 200-250kg/h 41000x1500x2200mm Model LT85L 433kw 303kw 300-500kg/h 43000x2100x2800mm 3. Machine Photo 4.Product advantages: 1).European standards, national patents, large output 2).Easy operation and easy maintenance 3).International brand electrical devices, big brands, reliable 4).Equipped with high-efficiency energy-saving combustion system, reasonable heat source distribution, uniform heating of materials, low energy consumption. 5.Products photos

Baby rice powder is based on the nutritional needs of different stages of infant growth and development, using high-quality rice as the main raw material, plus milk powder, egg yolk powder, soybean powder, vegetable oil, sucrose, etc., after crushing, grinding, high temperature sterilization and other processes, and strengthening iron, Infant growth aids scientifically refined with trace elements such as zinc, calcium and iodine, various vitamins and a variety of nutrients, are used for breast milk or infant formula that cannot meet the nutritional needs and for infants to eat when weaning. The baby rice powder process line uses various grains such as rice, corn and beans as raw materials. After extrusion, drying, crushing and mixing, various nutritional powders, such as baby rice noodles, sesame paste and soybean powder, can be produced. The production line automatically completes the process flow from the start of feeding, with simple operation, no dust leakage, sanitation and energy saving. It can be easily mixed with various raw materials and nutrients. The production process of the process line: Powder mixing machine → screw conveyor → twin screw extruder → elevator → oven → crushing unit → powder packaging machine Product parameters of the process line: Advantages of this process line: 1. The design of the whole machine is compact and reasonable 2. It can be equipped with a conditioner to speed up the maturation process of raw materials 3. International brand electrical devices, big brands, reliable 4. Equipped with high-efficiency energy-saving combustion system, reasonable heat source distribution, uniform heating of materials, low energy consumption and large output.

1. Porduct Description This process line is researched and developed on the basis of international advanced technology. The performance and quality have reached the highest domestic level of the same line. The line changes the traditional process. From mixing materials, extruding, cutting, drying to finished products are done in one automatic line. The Extruded Bread Crumbs are light and crispy with innovative shapes (small rings, crescent, small stars, balls, granule etc). They are widely used as food coating additives on the surface of frying food like: fried chicken, burger patty, sea foods (shrimp, fish), onion ring etc to obtain a very crispy and savory texture as well as unique and attractive fried foods` golden color presentation. 2.Technical Parameters 3. Machine Photo PANKO TYPE FLAKES TYPE 4.Product advantages: 1).European standards, national patents, large output 2).Easy operation and easy maintenance 3).International brand electrical devices, big brands, reliable 4).Equipped with high-efficiency energy-saving combustion system, reasonable heat source distribution, uniform heating of materials, low energy consumption. 5. PRODUCTS PHOTOS

1. Core filling puffed snacks production line The production line uses corn flour, rice flour, wheat flour, etc. as the main raw materials. The double screw extruder make the hollow rolls and cakes, the filling machine injects fillings of different flavors such as cream, chocolate, and peanut butter into it to achieve Co-extrusion gives the puffed food a richer taste; The extruded wraps can be rolled or cut straight, and can be sealed or open; feeding, extrusion, filling, molding, Baking and spraying are produced on an assembly line; molds and forming machines can be changed to produce soy sauce cakes, and changing mould to produce puffed snack foods of various shapes. 2. Breakfast cereal snacks and corn flakes production line This production line uses corn flour, wheat flour, oat flour and other grains as raw materials, the corn ball pellet is extruded by double screw extruder, and then is pressed, baked, sprayed and other processes can be made into cereal flakes and cereal rings. Various shapes and flavors of crispy instant breakfast cereals; The scientific production process can keep the nutrients in the grains intact; the optimization of the entire assembly line configuration and precise control of the production process enable you to produce nutritious and delicious breakfast cereal corn flakes while improving efficiency, reducing costs, and improving market competitiveness. 3. Self-heating rice / instant rice / fortified rice production line The production line uses rice flour, corn flour, buckwheat flour, purple potato flour, etc. as the main raw materials to produce instant steamed rice (such as self-heated rice/instant rice) and instant brewed rice; Add protein, vitamins, minerals and dietary fiber and other nutrients and functional ingredients to produce nutritionally fortified rice; The mixed powder is extruded and granulated by twin screw extruder, then dried and cooled at low temperature to make a variety of The shape and taste of instant rice products; this processing technology not only retains the original ingredients of ordinary rice, but also supplements and strengthens the nutrients necessary for human health; it can also produce coarse grains to produce multi-grain rice. Basing on any question about the puffy snacks machine line, please freely contact us, we JINAN ARROW MACHINERY CO.,LTD are looking forward to cooperating with you for a win-win situation!

Vegetable protein meat products are non-genetically modified plant foods, which have obvious advantages over animal protein meat: low fat, high protein content, easy to absorb and digest by the human body... 1.Raw material end: Vegetable protein meat can be diversified using various vegetable protein products. (1) Soy protein: Soy protein is a relatively common protein product in the domestic market. It has a large domestic output and is easy to process. It is a complete protein and contains essential amino acids required by the human body (including 8 essential amino acids for the human body). ). The raw material manufacturers include Yuwang, Gushen, Jiahua and so on. The advantages and disadvantages of plant protein meat products produced with soy protein as raw materials are: Advantages: low cost, common and easy to obtain; drawn silk protein is more elastic, and gel emulsification is strong. Disadvantages: Contains phytoestrogens, which are potential allergens. (2) Pea protein: Pea protein is also a mainstream plant meat protein raw material. It is a hypoallergenic food. The branched chain amino acids it contains are important for fatigue and muscle recovery. "The first stock of plant meat" Beyond Meat, a different kind of meat customer, can be said to have promoted the application of pea protein in plant meat on a large scale. Raw material manufacturers include: Shuangta, Dingfeng, Jianyuan, etc. Advantages: hypoallergenic, no phytoestrogens Disadvantages: The taste needs to be improved; the cost is higher than that of soybeans, and the production capacity is generally lower than that of soybeans; the texture protein has no silky feel; it is especially suitable for the processing of emulsified meat products and coarse ground meat products. (3) Rice protein: Rice protein is mainly composed of albumin, globulin, alcohol-soluble protein and gluten. The biological value of rice protein is very high, and its nutritional value is high, comparable to eggs, milk and beef. At the same time, rice protein is also non-allergenic. Raw material manufacturers include: Shunxin Shengyuan, Jinnong...... Advantages: no allergens, no hormones Disadvantage: It is not easy to form 100% raw material blanks in the field of vegetable protein meat (4) Peanut protein: Peanut protein is selected domestic high-quality export-grade peanuts as raw materials, and is refined by low-temperature production of peanut protein and fragrant peanut oil. It is a kind of vegetable protein with no protein heat denaturation and high nutritional value. . It completely retains the nutrients in peanuts, has high soluble protein and NSI value, good water solubility, whiteness, light flavor, peanut unique fragrance smell, nutritional value comparable to animal protein, rich in a large amount of essential amino acids, Vitamins, trace elements and minerals have an effective utilization rate of 98%. They are easily digested and absorbed by the human body and contain fewer anti-nutritional factors than soybeans. It is a natural nutrient with low sugar, low fat, no cholesterol and high nutrition. The raw material manufacturers are: Ouguo, Changshou... (5) Wheat protein: The protein content of wheat protein powder is as high as 75%-85%, and it contains 15 kinds of amino acids necessary for the human body. It is a nutritious plant protein resource with viscosity, elasticity, extensibility, film forming and liposuction. , Gluten is an excellent dough improver, which is widely used in the production of bread, noodles and instant noodles. It can also be used as a water-retaining agent in meat products. It is also a basic raw material for high-end aquatic feed. The application in vegetable protein meat is to increase the firmness of vegetarian meat and make it more chewy and not easy to spread. (6) Some uncommon protein products, such as Mung bean protein Advantages: hypoallergenic, no phytoestrogens, gelling and emulsifying properties Disadvantage: Cost is higher than soybean Chickpea Protein Advantages: low allergens, high nutritional value, no phytoestrogens Disadvantages: The cost is much higher than that of soybeans, and the production capacity is lower than that of soybeans. There are certain technical barriers to protein extraction. Fungal protein The fungal protein Mycoprotein is also an applicable raw material. The British vegetarian brand Quorn is one of the representatives. They use the fungus Fusarium venenatum to make protein. Algae protein Advantages: high protein content of algae, sustainable source of algae Disadvantages: It can add natural flavor to plant seafood, but large-scale protein extraction technology is limited

1. The principle of extrusion puffing The material containing a certain amount of moisture is pushed by the screw in the barrel of the extruder and blocked by the mold and the shut-off device in the barrel, and is also heated by the friction heat from the outside and the material and the screw and barrel. , so that the material is in a high temperature environment of 3 ~ 8MPa and 120 ~ 200 ℃, and can reach a higher temperature according to needs. Since the pressure exceeds the saturated vapor pressure at the extrusion temperature, the material will boil and evaporate of moisture in the extrusion cylinder. Under such high temperature, shear force and pressure, the material is in a molten state. When the material is forcibly squeezed out of the die mouth, the pressure suddenly drops to normal pressure, and the water flashes at this time, resulting in a situation similar to "explosion", and the product expands accordingly. The moisture evaporates from the material and takes away a lot of heat, so that the material instantly drops from the high temperature during the extrusion process to a relatively low temperature of 80°C. Due to the decrease in temperature, the material is solidified and formed from the state when extruded, and maintains the puffed shape. The ingredients of extruded puffed food are mainly starch. Therefore, the formation of the puffed state is mainly completed by starch. In the state of high temperature and high pressure, the starch granules first gelatinize, and then the molecules are combined and cross-linked under the action of high temperature and high shear to form a network structure. After extrusion, cooling and solidification, the structure becomes the skeleton of the puffed food structure, and the ingredients from other raw materials are filled in it. Therefore, the content of starch in the raw material directly affects the puffing degree of the product. In the absence of starch in the raw material, the puffing effect is basically not produced. 2. Features of extrusion technology 1) Improve practical quality, easy to store The use of puffing technology can make corn and sorghum, which originally contain more cellulose and vitamins, become bulky and soft, and the Maillard reaction generated during the puffing process increases the color, aroma and taste of the food. Thereby, the practical quality is improved, and the food has a unique flavor of light body, crispness and rich aroma. 2) Improve product quality and reduce harmful substances The extrusion process is typically a high temperature, high pressure, short time process, which results in limited material handling and thus retains almost all the nutrients in the raw material in the final product. At the same time, the high temperature short time process can still reduce undesirable product factors like harmful enzymes and microorganisms. 3) Wide applicability of raw materials and variety of products There are a wide variety of raw materials that can be processed. Not only can the grains, potatoes, beans and other grains be deeply processed, the coarse grains can be made finely, and exquisite snacks can be produced; but also fruits and vegetables, spices and some animal proteins can be processed. When producing puffed snacks, products with different shapes can be produced by using the same extruder only by changing the raw materials and the die. 4) High production efficiency and low production cost The production capacity of foreign large-scale twin-screw extruders reaches dozens of tons per hour, and the operation is simple. Compared with the traditional cooking method, using modern extrusion technology to process products has significantly reduced time consumption, energy consumption, labor force, and plant occupation. 5) Less waste and no waste After the raw material is puffed, its utilization rate is more than 98℅. Generally speaking, except that a small amount of raw materials are needed as primers when starting up and shutting down, almost no waste is discharged during the entire production process, and there is no waste of raw materials. 3. Extrusion equipment The extruder was developed from a simple molding machine, initially only used in the plastics industry, and later in the food and other industries. The extruders currently used are mainly screw extruders, which can be divided into two types: single-screw and twin-screw according to the structure. The single-screw extruder propels the material by a screw that gradually increases from thin to thick and the pitch from wide to narrow. At present, the single-screw extruder produced in my country basically uses a screw with a shallow thread height and a rotating speed of 300-400 r/min. It can generate high grinding and high shearing force, and the grain raw material stays in the barrel for only a short time. In 10-20s, the temperature of the material before ejection is as high as 130-140℃. The twin-screw extruder has a pair of counter-rotating or co-rotating screws that are continuously meshed with each other, and the material is forcibly conveyed by the principle of positive displacement. In the process of material conveying, pressure backflow is rarely formed, which can make the local pressure rise sharply, speed up the puffing process, and obtain high output. 4. Process flow of extrusion puffing The production process of extruded puffed food is crushing → mixing (wetting) conditioning → conveying → feeding → extrusion puffing → shaping, cutting → baking → oil injection, seasoning → packaging. 1) Crush In order to mix the raw materials evenly and fully gelatinize the starch during extrusion and cooking, which is conducive to puffing, each material (corn should be removed from the husk and germ first) is crushed to a particle size of 30-40 mesh, and the twin-screw extruder is crushed to a size of 60 mesh. above. 2) Raw material mixing Mix different raw materials and auxiliary materials in a powder mixer evenly in a certain proportion, and determine the amount of water according to the difference in climate, ambient temperature and humidity. The total moisture of the mixed raw materials is controlled at 13% to 20%. 3) Extrusion puffing Extrusion is the key to the whole process, which directly affects the texture and taste of the product. There are many variables that affect extrusion, such as the moisture content of the material, the temperature, pressure, screw speed, the type of raw materials and their proportions during the extrusion process, etc. The raw material with low amylose content has high α degree after puffing, and the puffing effect is better. Different protein and fat contents in the material also have an impact on the puffing quality. Materials with high protein content have low puffing degree during extrusion; when the fat content exceeds 10%, it will affect the puffing rate of the product, and a certain amount of fat can improve the product. Texture and flavor. Different types and models of extruders have different optimal process parameters for extrusion. 4) Shaping and cutting After the puffed material is extruded from the die hole, it is cut and formed by a rotary cutter close to the die hole or pulled to a shaping machine. . 5) Bake The extruded semi-finished product has high moisture content and needs to be sent to the tunnel oven for further baking through the belt conveyor, so that the moisture content is lower than 5%, so as to prolong the shelf life, and at the same time produce a special aroma after baking to improve the quality . 6) Seasoning in a rotisserie. The vegetable oil and cream mixed in a certain proportion are heated to about 80 ℃, and the oil is evenly sprayed on the surface of the material that is tumbling with the rotation of the seasoning machine through the mist nozzle. The purpose of spraying is to improve the taste; the second is to make the material easily stick to the seasoning. Then the seasoning is sprayed, and the powdered seasoning is evenly sprinkled on the surface of the continuously rolling material through a powder sprayer equipped with a screw propeller, and the finished product is obtained. To prevent moisture and ensure crispness, seasoned products should be packaged immediately. 5. Multi-field application of extrusion technology 1) Application in snack food processing Puffed food is the first successful product to apply extrusion technology to food processing. Using rice, corn and other grains and potatoes as the main raw materials, after extrusion and cooking, it is puffed into a loose and porous product. After baking, dehydration or frying, a layer of delicious seasoning is sprayed on the surface. , puffed shrimp, etc. belong to this category. The other type is the puffed sandwich snack food, which is made by co-extrusion puffing, that is, the grain material is extruded to form a hollow tube, and various ingredients such as egg yolk powder, powdered sugar, milk powder, seasonings, and spices are pressed together. After a certain proportion is added, it is fully stirred and mixed to form a sandwich material with good fluidity. Through a sandwich pump and a co-extrusion die, the filling is injected into the middle of the tube while the puff is extruded. The puffed sandwich small food has a crisp taste and a variety of flavors with the change of the sandwich filling. By changing the formula of the sandwich material, various nutritionally enhanced foods and functional foods can be processed. 2) Application in grease leaching For oil crops with high oil content, after shelling (skin), the oil is first processed by an extrusion extruder to extrude part of the oil in advance, and form particles with a certain structure before leaching, which is an ideal new technology. . At present, there are extrusion extruder manufacturers in the United States, Brazil, India, Switzerland and other countries. Among them, the extrusion extruder with pre-pressed and used for processing high oil content produced by ANDERSON Intrntionl Corp of the United States is particularly striking. In addition, the invention of the extruder and its application in the solvent leaching process of oil flakes has greatly increased the efficiency of the solvent leaching process. The flakes in the extruder are squeezed by a series of intermittent spirals and rubbed by the fixing bolts protruding from the barrel, so that more oil cells are broken. While the flakes are mashed, steam is injected into the barrel containing the flakes, and the flakes are cooked in the barrel for 15-20s. Cooking changes the protein properties of the flakes, making them softer. At the same time, when the steam enters the barrel and mixes with the flakes, the pressure inside the barrel changes the steam from the gas phase to the liquid phase, releasing a large amount of heat, which produces an effective cooking action in the extruder, and the liquid penetrates the flakes , to fully penetrate the blank. In addition, after the oil blanks are completely cooked, they are released from the outlet of the extruder. Due to the sudden drop in pressure, the moisture in the blanks will immediately change from liquid phase to gas phase. When the liquid turns into a gas, it absorbs the surrounding heat, which cools the protein and creates a rigid, porous protein structure that expands. 3) Application of extrusion technology in the preparation of resistant starch The application of extrusion puffing technology in the pretreatment of resistant starch preparation is because in the preparation process of resistant starch, extrusion puffing plays the role of pre-gelatinization and improves the gelatinization degree of starch. It has been reported that the gelatinization degree of starch can reach more than 90% after extrusion and puffing, while the gelatinization rate of traditional technology is only 80-90%. Only when starch is completely gelatinized, can amylase and puralanase fully act on it to generate amylose molecules of a certain length. By adjusting the action conditions of the enzyme, the yield of resistant starch can be improved. 4) Application in the production of textured vegetable protein The production of textured vegetable protein uses plant-based protein as raw material, such as soybean protein isolate, wheat protein, etc., after extrusion and shearing, the tertiary structure of protein molecules It is destroyed to form a relatively linear protein molecular chain. Under a certain temperature and moisture, due to the high shear force and the directional flow of the screw, when it is extruded through the die outlet, the protein molecules become fibrous. structure. After the vegetable protein is textured, it improves the taste and elasticity, expands the scope of use, and improves the nutritional value. Compared with animal protein, it has low price, no cholesterol, long shelf life, easy coloring, and easy to add flavor and flavor. It can be prepared into a variety of different foods. It can be added to meat raw materials, used as meat filler, or replaced with meat, fish and poultry to make imitation meat food. The United States has added such meat supplements to hamburger steaks, meatloaf, and sandwiches, with up to 30% of meat substitutes in hamburger steaks. 5) Application of extrusion technology in the development of health care mixed powder Black rice, barley, and buckwheat flour are used as raw materials. These materials have high nutritional value and health care functions. However, due to their hard texture, they are difficult to gelatinize and digest and absorb during normal cooking. Therefore, they must undergo special processing. , extrusion technology is the ideal method. In addition, due to the uneven distribution of various nutrients in each raw material, people's needs for various nutrients are often not met. 6. Development prospects of extrusion technology One purpose of food processing is to make full use of existing food resources and develop new sources of raw materials to develop a variety of popular foods. The emergence of puffing technology can be said to have opened up a new way for the application of raw materials such as grains, starches, etc., which we call coarse grains, in the food industry. Moreover, puffed food generally needs to be seasoned, so the development of the puffed food processing industry will definitely drive the development of the seasoning industry, and at the same time, it will also drive the development of packaging technologies such as films. In addition, with the development of the food industry, the emergence of new technologies and processes, and the improvement of people's living standards, extrusion technology and its equipment are also developing in a better direction, producing more popular low-oil, health-care and natural food. Such as low temperature, ultra-low temperature puffing technology, chemical puffing technology, ultrasonic puffing technology may be applied in practice in the near future; and microwave puffing technology, baking puffing technology as new puffing technology has attracted people's attention and gradually applied in production. According to reports, with starch as the main raw material, with 9% corn protein isolate, 1.5% palm oil, under the condition of 50% water content, 500W, 2450MHz microwave radiation for two minutes can obtain good raw material puffed food. Vacuum frying and puffing technology is of great significance for improving the quality of food and reducing the degree of deterioration of oil. If frying is carried out at a vacuum of 20mmHg and a temperature of 100°C, water vapor will be generated at 60°C; if frying at 80-120°C, the moisture in the raw materials can be fully evaporated, and the volume of water will be reduced when the water evaporates. Significant expansion. In addition to the obvious puffing effect of the products prepared by vacuum frying, the frying time is also relatively shortened. In short, with the improvement of people's living standards, the production of puffed food by extrusion technology and the application of extrusion technology in other fields have very broad prospects in my country. Extrusion puffing technology, microwave puffing technology, baking puffing technology, etc. will be the development direction of puffing technology; vacuum frying puffing technology is an effective improvement method to maintain the vitality of frying puffing technology. Carrying out research on puffing theory and technology, developing new sources of raw materials, developing new extrusion puffing equipment, organic combination of extrusion puffing technology and other food processing technologies will be the focus and hot spot of puffing technology development.

With the sustained and stable development of China's economy, the per capita disposable income of residents continues to increase, and the breakfast of Chinese has gradually developed from "full stomach" to "health". The development of advanced technology has led to the advancement of food technology, which has brought new opportunities for the rapid growth of the breakfast cereal market. And we have also closely followed the pace of market changes. Breakfast is the most important meal of the day. Not eating breakfast or the structure of breakfast is unreasonable, it will affect the learning and work efficiency of the day, and serious will cause hypoglycemic coma, anemia and so on. In recent years, the continuous improvement of residents' living standards and the gradual optimization and upgrading of consumption structure have promoted the further expansion of the consumption scale of the breakfast market. But at the same time, because of the acceleration of the pace of work, the breakfast time is compressed, and the emergence of breakfast cereals has greatly saved people's time costs, while meeting people's pursuit of health and nutrition. The market consumer demand is huge. Shandong Jinnuo Intelligent Equipment Co., Ltd. also seized this stall and developed a new AHT series of twin screw extruders, and the breakfast cereal market can be expected in the future. Breakfast cereals are made of coarse protein cereal flour with the nutritional content of corn, black rice, buckwheat, red dates, rice, wheat, oats, etc., and are made and processed into flakes, circles and granules by twin screw extrusion equipment. Add milk (cold) or boil for a while (hot) and serve. It is convenient and fast to eat and has high nutritional value. At first, breakfast cereals originated in the West, and then due to the general formation of residents' concept of healthy life, the consumer group of breakfast cereals is also expanding, and there is also a huge consumer demand among students and fitness people. The use of twin screw extrusion technology to squeeze the puffed corn flakes, grain rings, cereals and other types of breakfast cereals have high nutritional value, and their main advantages include: (1) regulate blood sugar. Breakfast cereals are rich in dietary fiber, and whole grains can help control the sudden rise and fall of blood sugar compared to fine grains (2) protect the heart. Grains not only prevent the body from absorbing cholesterol, but also lower triglycerides, both of which are important substances that cause heart disease. (3) Control weight. In more than 12 years of follow-up studies, middle-aged men and women who ate high-fiber nutritious meals were generally 3 pounds lighter than those who did not eat grains. It can be described as a blessing for people who lose weight. (4) More energy. Grains contain resistant starches that are not easily digested, and breakfast cereals can burn more fat and hormones, making people feel more energetic. (5) Nutritional balance: it can strengthen a variety of vitamins, minerals and other ingredients, and at the same time with milk, the nutritional balance is comprehensive. (6) Reduce asthma. Studies have found that children who eat cereals in infancy are less likely to suffer from asthma or allergic rhinitis than children who don't start eating until they are 5 years old. (7) Protect teeth and gums. Studies have shown that people who consume large amounts of grain have a 23 percent lower risk of gum disease than those who stay away from grain. (8) Contributes to longevity. The study found that women who ate 4 to 7 meals a week had a 31 percent lower risk of early death than women who rarely ate grains. Finally, Jinan Arrow hopes that everyone will develop a good habit of eating breakfast!

Kurkure/Cheetos are kind of special extruded snacks, very crunchy and delicious in taste. They are made by a special extrusion process. The corn grits are moisturized by water in the flour mixer and fed to the Rotary Head Extruder. In the extruder, due to the rubbing of two rotary plates, the corn grits are squeezed and twisted to curls shapes. The cutting knives can cut them into required length. The Kurkure/Cheetos can be fried in fryer or toasted in oven and then cooled before flavoring. Seasoning is sprayed onto their surface to get different delicious tastes. Due to their delicious tastes and nutrition, they are quite popular with consumers. Technical Parameters Model Installed Power Power Consumption Output Size (L*W*H) LTTS-IF Fried Kurkure/Cheetos Line 134kw 94kw 125-140kg/h 17000x1100x2500mm LTTS-IIF Fried Kurkure/Cheetos Line 136KW 95kw 200-230kg/h 17300x1200x2600mm LTTS-IIF Fried Kurkure/Cheetos Line 196kw 147kw 400-460kg/h 17300x2000x2600mm LTTS-IB Baked Kurkure/Cheetos Line 74kw 52kw 125-140kg/h 16000x1100x2500mm LTTS-IIB Baked Kurkure/Cheetos Line 76kw 53kw 200-230kg/h 16300x1200x2600mm

Puffed food is a new type of food developed internationally in recent years. It uses grains, beans, potatoes, vegetables, etc. as raw materials, and is processed by puffing equipment to produce a wide variety of food with exquisite appearance, rich nutrition, crispy and delicious food. Therefore, a large category of food has been uniquely formed. Due to the simple structure, easy operation, low investment in equipment and quick returns, the equipment for producing this puffed food has developed very rapidly and has shown great vitality. According to the different types of products, puffed food can be divided into three categories: 1. Puffed food produced from corn and potatoes. 2. Use vegetable protein as raw material to produce tissue-like protein food. 3. Using grains, beans or potatoes as raw materials, it is made into staple food after puffing. Although puffing technology belongs to physical processing technology, it has its own characteristics. Puffing can not only change the shape and state of the raw material, but also change the molecular structure and properties of the raw material, and form some new substances. The principle of producing puffed food: When the grain is placed in the extruder, with the heating and pressurization, the water in the grain is overheated, and the grain itself becomes soft. When a certain high pressure is reached, the extruder is opened. When it is covered, the high pressure quickly becomes normal pressure. At this time, the superheated water in the grain will be vaporized in an instant and a strong explosion will occur. The water molecules can expand about 2,000 times. The huge expansion pressure not only destroys the grain It also breaks the internal molecular structure of the grain, and shortens the insoluble long-chain starch into water-soluble short-chain starch, dextrin and sugar, so the insoluble substances in the puffed food are reduced and the water-soluble substances are increased. Advantages of using extrusion technology to produce puffed food 1. High preservation rate and digestibility of nutrients The protein-rich plant raw materials are extruded and expanded at high temperature and a short time, the protein is completely denatured, and the tissue structure becomes porous, which is conducive to the contact with human digestive enzymes, so as to improve the utilization rate and digestibility of the protein; the product is not easy to produce Rebirth phenomenon. In the process of preservation of cereal food, retrogradation is a common problem. Due to retrogradation, the taste of the product becomes rough and the digestibility is greatly reduced. 2. Endow the product with better nutritional value and functional properties When using extrusion technology to process grain-based food, additives such as amino acids, proteins, vitamins, minerals, food colorings and flavors can be evenly distributed in the extrudate and irreversibly combined with the extrudate. Can achieve the purpose of fortified food. Since extrusion and puffing are operated at a high temperature instantaneously, the loss of nutrients is small. 3, easy to eat, a wide variety Adding different auxiliary materials to raw materials such as grains, beans, potatoes or vegetables, and then extruding and puffing can produce a wide variety of puffed foods with rich nutrition; since the puffed foods have become cooked foods, most of them are Ready-to-eat food (can be eaten after opening the package), which is easy to eat and saves time, is a kind of convenient food with great prospects for development. Things to keep in mind when buying puffed food: 1. Choose a brand. The brand-name products produced by well-known enterprises sold in large shopping malls and supermarkets are preferred. 2. Look at the logo. Buy prepackaged products and pay attention to the product label. When purchasing, pay special attention to the production date of the product, and choose the product within the shelf life, preferably the product that has just been produced. 3. Most puffed foods are filled with inert gas in the packaging bag to prevent oil oxidation and rancidity. If the packaging is found to be deflated, consumers should not buy it. 4. You should try to choose to buy puffed food in sealed packaging, because the quality of packaged puffed food is generally good, and the puffed food sold in bulk is likely to cause rancidity and exceed hygienic indicators due to exposure to the air. The puffed food production line of Jinan Arrow Machinery Co., Ltd. integrates mixing, curing, puffing and forming, and does not require a boiler. The production process is simplified, efficient, environmentally friendly and low-carbon. The food produced by this production line has a variety of colors, crisp but not greasy taste, and is deeply loved by everyone. Some of the above content comes from the Internet

The working principle of the twin-screw extruder is to feed the raw material into the extruder cavity after a certain amount of pulverization and with a certain water content, so that the material is mixed, compressed, mechanically sheared and frictional in the extruder screw. Driven by a series of complex continuous processes such as mixing, shearing, melting, curing and sterilization, etc. Compared with single screw extruder, Twin screw extruder is more widely used to produce puff snacks, corn flakes, breakfast cereals, Doritos, nutrition enriched rice, instant rice, nutrition porridge, textured soya protein, pet food, fish feed, etc. Our company specialize in twin screw extruder research and development, we have an integrated product system with basic, medium and high standard extruders. Take FT series twin screw extruders as example, its advantages include: 1.Modular screw assembly design, suitable for various products 2.Alloy steel canister inside the barrel, longer life time; 3.Barrel heating can be electric and steam optional, maintenance cost low; 4.Professional gear box design, with automatic lubricating, filtration and cooling system; 5.PLC touch screen control, max 24 recipes memory; 6.Reliable electronic parts, including Siemens, Omron, Fuji, Delta, LG, etc; 7.Powerful direct-cutting system with linear slide rail, available for high production.

The breakfast cereal production line is based on cereals and processed by cooking or extrusion. Its shape included granular, flaked, or animal shaped. The craft of breakfast cereal process line included six parts: 1 Flour Mixer: According to different output capacity of process line to choose different model flour mixer. 2 Screw Conveyer: It using the motor as a power and make sure feeding is quick and easy 3 Extruder: According to different output capacity of process line to choose different model of extruder. 4 Air Conveyer: Use the wind of the fan to transport the raw materials to the oven, and configure different fans according to different products. 5 Multi-layer Oven: The oven is mostly an electric oven. The temperature adjusted between 0-200 degrees through the control cabinet. The inside is a stainless steel double-layer mesh bag. The baking time can be adjusted according to the speed. There are three, five and seven layer stainless steel ovens. 6 Flavoring Line: There are eight square seasoning machine, cylinder, lifting single drum, double-drum flavoring line, according to the output, product nature configuration, we also have other machine, like fuel injection, sugar spraying and coating equipment. Jinan Arrow is your best choice, we will provide you with the best quality and cheap products with the best enthusiasm and the best service. Please feel free contact us.