Pob kws chips yog cov khoom noj tshais classic, siv dav hauv kev noj tshais. Ua los ntawm cov nplej, lawv tau txais kev sib xyaw, extrusion, ua ntej- ziab, ci, tshuaj tsuag, ziab, thiab txias kom ua tiav ntau yam duab thiab ntau thiab tsawg.
Tsis siv neeg pub khoom noj → Extrusion molding system → Pre- ziab → Flattening → Siab - kub rhiab → Txau → ziab → Txias → ntim
Cia peb ua tib zoo saib cov txheej txheem ntau lawm:
1. Raw khoom pretreatment thiab sib tov
Thaum lub sij hawm ua, cov khoom siv raw rau cov khoom noj muaj txiaj ntsig zoo noj tshais yog muab tso rau hauv ib qho extruder thiab pulverized rau hauv 40-mesh particles. Cov ntaub ntawv pulverized ces nkag mus rau hauv lub pre-conditioner, qhov chaw uas lawv sib tov thiab kho kom ntseeg tau tias cov dej noo ntawm cov khoom ib nrab ntawm cov khoom seem ntawm 13% thiab 18%.
2. Extrusion puffing
Cov ntaub ntawv raw dhau los ntawm ntxaib- ntsia hlau extruder, qhov chaw sib xyaw ua ke ntawm tshav kub, shear force, thiab siab ua rau cov dej noo vaporize tam sim ntawd, ua rau cov zaub mov puffing.
Cov khoom puffed ces txiav mus rau hauv granules los ntawm rotating cutters. Cov khoom ces nkag mus rau hauv lub tshuab ntsiav tshuaj, qhov twg rotating alloy rollers nias rau hauv ib daim ntawv nyias.
3. Tshaj tawm -kev ua haujlwm thiab Kev Txhim Kho Zoo
Qhuav thiab ci: Tom qab nias, cov pob kws flakes nkag mus rau ntau- txheej siv tshuab ziab khaub ncaws thiab ci ntawm 160-180℃rau 3-5 feeb kom txog thaum cov dej noo noo poob mus txog 6%, uas ua rau lub ntsej muag kub thiab crispy.
Flavoring thiab Txheej: Cov tshuaj tsw qab xws li cov kua txiv hmab txiv ntoo thiab cov hmoov cheese yog txau rau ntawm pob kws flakes siv cov suab thaj txau cov menyuam los txhim kho cov khoom muaj nqis ntxiv.
Drying: Cov pob kws coated flakes tau qhuav.
Txias thiab ntim khoom: Tom qab txias rau hauv chav tsev kub, cov flakes tau ntim los tuav lub nkig thiab ntev txee lub neej.
III. Cov txheej txheem zoo thiab qhov tseem ceeb Technical Parameters
Kev Txhim Kho Kev Txhim Kho: Los ntawm kev pub mis rau cov khoom tiav, tsuas yog 20-30 feeb yuav tsum tau ua, txo lub sijhawm ua haujlwm ntau dua 80% piv rau cov txheej txheem ib txwm muaj.
Precise Quality Control: Screw ceev thiab kub cheeb tsam tswj (± 2℃yuam kev) xyuas kom meej qhov zoo ntawm cov khoom puffing.
Kev nthuav dav ua haujlwm: Cov hmoov nplej tag nrho (xws li quinoa thiab chickpeas) tuaj yeem muab ntxiv los tsim kom muaj -cov protein, qis-GI zaub mov noj.
