Fujian Non fried Pea Crispy Dutch Bean Puffed Food Production Line

Fujian Non fried Pea Crispy Dutch Bean Puffed Food Production Line Fujian Non fried Pea Crispy Dutch Bean Puffed Food Production Line

Overview of Production Equipment Process
The entire production equipment process starts with raw material pretreatment, goes through a series of processing steps, and finally completes the packaging of the product. The specific steps are as follows:

Raw material pretreatment: necessary processing of raw materials, such as crushing, screening, and moisture adjustment.
Mixing and Modulation: Mix the processed raw materials in proportion and add an appropriate amount of water or plant protein solution.
Double screw extrusion puffing: The mixture is extruded and puffing by a twin-screw extruder to form a preliminary product shape.
Forming and cutting: Forming and cutting the puffed product to meet specific size requirements.
Low temperature drying: Low temperature drying is performed on the cut product to remove excess moisture.
Seasoning spray coating: Spray seasoning on the surface of the dried product to enhance its taste and flavor.
Cooling screening: Cooling and screening of products to remove unqualified products.
Packaging: Packaging qualified products for storage and sale.

2、 Detailed explanation of step-by-step equipment and process

1. Raw material pretreatment section

Key equipment:

Ultra fine grinder (Dutch bean flour processing): Grind Dutch beans intoBelow 50 μ m, reduce fiber roughness (temperature should be controlled to ≤ 40 ℃ to avoid protein denaturation).

Vibrating screen machine（80 mesh sieve): Remove clumps and impurities from pea powder/Dutch bean powder to ensure powder flowability.

Moisture regulator: Adjust the moisture content of pre mixed raw materials to18-20% (optimal moisture range for twin-screw extrusion).

4. Forming and cutting section

Key equipment:

Rotary cutting knife: synchronously cutting puffed materials, length10-15mm (suitable for children's grip).

Cooling conveyor belt: air-cooled toBelow 40 ℃ (to prevent subsequent adhesion).

5. Low temperature drying section

Key equipment: Multi layer belt dryer (temperature)60 ℃± 5 ℃, 15-20 minutes), control the moisture content of the final product to ≤ 5% (non fried crispy key).

6. Seasoning and spraying section

Key equipment:

Drum seasoning machine: spraying olive oil（1-2%)+natural seasoning powder (seaweed/tomato powder), rotating at 10-15 rpm (evenly hanging powder).

Vacuum impregnation system (optional): used for the permeation of microencapsulated nutrient fortifiers (such as calcium and vitamins).

5、 Capacity and cost optimization

Continuous production design: raw material pretreatmentThe packaging is fully automated, reducing intermediate stagnation (saving 15% energy consumption).

Equipment compatibility: The same extruder can be replaced by changing the mold/Screw combination produces products of different shapes (such as pea balls, Dutch bean slices).

Waste recycling: Cutting debris is crushed and added back to the raw material (amount added)≤ 5%, does not affect the expansion structure.

Fujian Non fried Pea Crispy Dutch Bean Puffed Food Production LineFujian Non fried Pea Crispy Dutch Bean Puffed Food Production Line