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Home> Food Processing> How Is Cereal Made? Nutritious Cereal Breakfast Extrusion
Process Principle

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HOW IS CEREAL MADE? NUTRITIOUS CEREAL BREAKFAST EXTRUSION PROCESS PRINCIPLE

2020-07-07 18:05:53
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Breakfast cereals are made from corn, rice, millet, sorghum, buckwheat, oat and
other cereals or their mixed powder. Corn cereal raw materials contain many
vitamins, minerals and proteins. Through analysis of relevant nutrients in
cereal flakes, extrusion A food form processed by puffing technology that is
easy to digest and absorb. This product is rich in carbohydrates, dietary fiber,
and can also add essential amino acids, vitamins, minerals, sucrose, dietary
fiber, soy lecithin, honey, wheat starch, calcium carbonate and other nutrients
during processing, so the nutritional value is high . Through extrusion
processing, the color and flavor of food are improved, and the products have
different colors and varieties, which can meet different levels of consumer
demand.



How is cereal made? Nutritious cereal breakfast extrusion process principle:

Extruder machine manufacturer in the extrusion proces to put the raw materials
into the extruder at first. The raw materials move under the action of the screw
and spiral in the extruder. Friction occurs between the materials, the barrel
and the spiral, and the materials are sheared and extruded And mixing, so that
the material can be refined evenly.

During the continuous mixing process, the temperature inside the twin screw
extruder will increase and the pressure will increase. Under high temperature
and high pressure, the material will become a paste, the starch in the material
can be cracked and gelatinized, the protein will reorganize, and the fiber It
will also be refined.

Extruder screw in the food making machine continuously rotate. When the material
enters the extruder, it is transported forward with the rotation of the screw.
Due to the strong friction and extrusion between the screw and the barrel, the
material and the barrel, and the material The heat applied by the food
processing machine sleeve makes the material in a molten state at high
temperature and high pressure.

 When the material enters the die, the molten material is completely in a fluid
state. Finally, it is extruded from the die hole to reach the normal temperature
and pressure state at an instant. The volume of the material It also
instantaneously expands, causing many micropores to explode in the starch body
inside the food, and the volume expands sharply, forming a puffed food with a
loose texture. 



The extrusion in food processing is a short-term process, the material is heated
for a short time, which can maximize the preservation of the nutrition of the
raw materials. During the extrusion process, due to the degradation of starch,
fat and protein, it is conducive to the digestion and absorption of the human
body. When the material is extruded from the die, part of the water is flashed
off, which makes the a stereotyped and difficult to regenerate, and also extends
the shelf life of food.

Using extrusion technology to process cereal breakfast, the high temperature and
high pressure process destroys some harmful factors in the cereal, makes starch
gelatinization, reduce fat content, protein degradation, improves the digestion
and absorption rate of cereals, and can also give the cereal breakfast some
cooked cereal aroma . Extrusion technology in food processing method can keep
the nutrients of the grain to the greatest extent

 

Table 1 Effects of screw rotate speed on the quality of products

 

NO

Feed speed／ （kg ／ h）

Screw Speed／ （r ／ min）

Moisture／ ％

Pressure／ MPa

Sensory evaluation

1

150

300

16

6．3～6．8

The bulk weight is too large, the color is dark, and the taste is blunt

2

150

500

16

5．8～6．5

Moderate bulk density, delicate taste, good foam resistance, non-stick teeth

3

150

700

16

5．5～6．0

The bulk density is small, the color is light, and the void is large

 

 

Table 2 Effects of residence time on the extrusion and unit

weight

 

／ s

Puffing

degree

volume-weight／ （g ／ L）

27．5

1．51

0．29

Residence time3．5

1．33

0．63

Increased screw speed will result in increased temperature, shorter residence
time, lower puffing rate, and lighter product color. If the screw speed is too
high or the feed is too fast, the residence time of the material in the
extrusion cavity is too short, and the expansion rate decreases; if the screw
speed is too low or the feed is too slow, the material stays in the extrusion
cavity for too long, the expansion rate also decreases. Therefore, the
requirement for the screw speed is to ensure that the material is in a
homogeneous state throughout the process, but also to match the conveying
capacity of the screw with the amount of feed.

Table 3 Effects of additive amount of calcium carbonate on the characteristics
of extrusion coarse grain breakfast food

Add amount／ ％

color

Taste

Flavor

 Organizational structure

Appearance

volume-weight／ （g ／ L）

0．1

Yellowish white

Delicate, sticky teeth

Grain aroma

Little Uniform

Very rough and irregular

106

0．3

Yellowish white

Delicate, sticky teeth, alkaline smell

Grain aroma

Uniform

Rough, irregular

92

0．5

Yellowish white, bright

Delicate, sticky teeth, alkaline smell

Grain aroma

Uniform

Less Smooth, regular

87

0．7

Yellowish white, bright

Delicate, sticky teeth, alkaline smell

Grain aroma

Uniform

Smooth, regular

103

Addition of calcium carbonate in the extrusion process

Adding calcium carbonate can make the structure of extruded grain even and fine.
The reason is that during the extrusion process, calcium carbonate does not
undergo a rheological phenomenon like starch molecules, and can act as a bubble
nucleus, so that bubbles form uniformly around the fine particles of calcium
carbonate. When the amount of calcium carbonate is 0.5%, the specific volume of
the product is the smallest, that is, the degree of expansion is the largest.
When the added amount of calcium carbonate reaches 0.3%, the alkali astringency
appears. Therefore, the addition amount of calcium carbonate in the production
of cereal extrusion products is preferably 0.1% ~ 0.3%

The best operating parameters of breakfast cereals:

The addition amount of sugar is generally suitable at 7%~9%.

The optimal combination of process parameters for extrusion processing of cereal
nutritious breakfast foods is processing temperature 180 ℃, screw speed 120
r/min, feeding speed 16 r/min, die diameter 6 mm, corn, rice, millet mixing
ratio 6:2 : 2 (m/m), the material adjusts moisture 16%, salt addition 0.5%,
sugar 8% (m/m), sodium cyclamate 0.1%.

  The amount of water added to the material is 11% to 14%, the screw speed is
294 to 320 r/min, and the material feed speed is 960 to 980 kg/h;

The amount of water added to the material is 11% to 14%, the screw speed is 260
to 290 r/min, and the material feed rate is 1010 to 1040 kg/h.

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 * Home
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   * Biscuit Making Machine
   * Fried Dough Extruder Machine 
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   * Feed Production Line
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