The History Of Puffed Food

1.  The development of puffed food in China.  Food puffing technology has a long history in our country.

In ancient times, frying was used as one of the important methods for puffing food. 

Due to various reasons, my country's expansion technology is developing slowly. Until the end of the 1970s that we start the research on puffing technology and puffed food. With the improvement of living standards, people have higher and higher requirements for puffing leisure food.

2. The development of foreign extrusion food and puffing technology

As a new type of food processing technology, extrusion technology has developed rapidly abroad. As early as 1856, Ward in the United States applied for a patent on food puffing technology. During the war of aggression in the 1930s and 1940s, Japan used puffing technology to process corn and wheat, which were then pressed into military food. 

In the field of puffed foods, puffed snacks have developed the fastest, and the annual output value of the United States has reached more than one billion US dollars. In recent years, foreign puffed foods produced by puffing technology mainly include: puffed staple foods, artificial meat, potato foods, dehydrated apples, fast foods, snack foods, instant drinks, milk replacers and fortified foods. Puffing technology is also used to produce starch and process grains. Nowadays, research on foreign food puffing technology and its theory has been in a booming period.

3.  The development prospects of puffed snacks food

The emergence of puffing technology can be said to have opened up a new way for the application of grains, starches and other raw materials that we call coarse grains in the food industry. 

Moreover, puffed food generally needs to be seasoned, so the development of puffed food processing industry will surely drive the development of seasoning industry and packaging technology such as film. At present, the use of rice as a raw material in the production of puffed food is also a research and development direction of manufacturers: Eun et al. proposed to mix black rice and brown rice in equal amounts at the IFT19.98 annual meeting, and add water to the moisture content of 18%. Then puff at 260r for 6 seconds to produce a puffed rice cake method.

As the research and development personnel and manufacturers of puffed food, they should focus on market research and product upgrading, continuously strengthen the research of puffing theory and technology, and develop new raw materials, new equipment and new formulas to improve their competitiveness.