Corn Flake Production Line, ExtruderInstant Corn Chip Production Line, Breakfast Cereal Production Line

Introduction:Breakfast Corn FlakesIt's a brittle food item.，Excellent rehydration, not easy to burst, smooth texture, rich in grain flavor.Corn chips are primarily made fromCornPowder is the main ingredient, with the addition ofSugarMineralsA blend of raw materials, after being thoroughly kneaded and matured with a certain amount of water, is then formed, compressed into sheets, and baked with flavoring to produce the thin slices.

Corn Flake Production Line - Extruder

Breakfast cereal products are a convenient and quick, nutritious option.And quite balancedOur food products quickly reach thousands of households.。In modern processing, extruders are commonly used to fully knead, steam-cook, and granulate and press the corn flour mixture after adding water.Corn chips are nutritionally rich and well-balanced, making them a* grain.Cereal breakfastFood, usually associated withMilkEnjoy together.

Due to the high temperature and pressure affecting the starch in grains, it undergoes significant maturation, leading to substantial breakdown of the starch chains. As a result, the starch maintains a stable α-structure, preventing retrogradation and benefiting the long-term storage of finished products. During the expansion process, protein levels slightly decrease and can be broken down into amino acids easily absorbed by the human body, with an increase of 70% in amino acid content. Additionally, the irreversible thermal denaturation of protein during expansion enhances its digestibility and absorption rate. The expansion process is completed in a very short time, thus minimizing nutrient loss compared to conventional steaming (rice, corn). Moreover, the expansion process imparts a paste-like aroma to the product, enhancing its palatability.

One,Process Flow: Raw Material Mixing → Powder Blending → Conveying → Extrusion Expansion Machine → Conveying → Tabletting → Conveying → Drying → (Packaging)

Two,Equipment Configuration: Blender → Feeding Machine → Extruder → Air Conveyor → Tablet Press → Air Conveyor → Multi-layer Oven → (Packaging Machine)

Section 3:Production Line Technical Specifications:

IV. Process Composition:

Dry Mix BlenderMix corn flour or corn bran with nutritional additives and a certain proportion of water, ensuring thorough uniformity.

2. Material Feeding MachineFeed the mixed ingredients into the extruder's hopper.

3. Popcorn MakerThe raw material in the hopper enters the extrusion system, producing small, spherical granules.

4、Vibrating Screen: Ensures particles are separated to prevent overlapping and sticking together when entering the tablet press.

5、BreezyMachine:Convey granules into the tablet press.。

6. Pellet Press: Converts small, spherical granules into thin sheets, which are corn chips.

7、BreezesMachine:Transfer corn chips to the oven。

8Multi-layer oven: Ovens are typically electric, with temperatures ranging from 0-200The temperature is automatically adjusted through the control cabinet, with an inner double-layer stainless steel mesh bag. The baking time can be adjusted according to the speed.Dehydrate.

9、Packaging Machines: Available in vertical and combination models

FiveService

Provide a variety of basic formulas.

2. Multiple shapes available for selection.
3. Installation and Commissioning

4. Oversees staff training

5. One-year warranty.

During the extrusion and expansion process, the material is placed inside a sealed cylinder equipped with screws (the main shaft). As the two intermeshing screws are forcibly pushed, the material is subjected to mechanical pressure rolling, internal shearing forces, and heat energy from the cylinder's exterior, causing the material to reach high temperatures (up to 150-200°C). Additionally, due to the sealed state of the material, changes in the sealed volume and the rise in temperature result in high pressure (up to 10 kg/cm²).²). The material gradually transforms into a gel state as a thermoplastic viscoelastic substance, gaining a substantial amount of energy and altering its original physical and chemical properties, leading to the α-structure of starch. As the material is extruded through the die and enters a room temperature and pressure state, it moves towards an increase in disorder (i.e., an increase in entropy). This not only expands the volume of the material, facilitating the action of various enzymes, but also causes starch, protein, and other nutritional components to degrade to varying degrees, increasing the solubility. For example, after corn is extruded and expanded, part of the starch degrades into maltose and reducing sugars, which are more easily digested and absorbed by the human body, and over 80% of the starch transforms into α-structure, improving the texture of the product.