Seaweed flavored Cardina Pea Crispy Non fried Puffed Food Production Equipment

NegotiableUpdate on 01/20

Model

Nature of the Manufacturer: Producers

Product Category

Place of Origin

Online Consult

Overview

The following is an analysis of the production equipment process and key processes for non fried twin-screw extrusion puffed pea crispy Dutch bean snacks, including the full process design from raw material processing to packaging, deeply combining children's food safety, puffing efficiency, and non fried process characteristics:

Product Details

1、 Overview of Production Equipment Process

1. Raw material pretreatment → mixing and modulation → twin-screw extrusion puffing → forming and cutting → low-temperature drying → seasoning spraying → cooling and screening → packaging

海苔味卡迪那豌豆脆非油炸膨化食品生产设备

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).

海苔味卡迪那豌豆脆非油炸膨化食品生产设备

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.

海苔味卡迪那豌豆脆非油炸膨化食品生产设备

Seaweed flavored Cardina Pea Crispy Non fried Puffed Food Production Equipment Seaweed flavored Cardina Pea Crispy Non fried Puffed Food Production Equipment