Blogs 归档

¿Cómo limpiar el tornillo de la extrusora de doble husillo?

Una vez que el tornillo de la extrusora se detiene, es necesario desmontar el cabezal. Tenga en cuenta que la extrusora todavía está muy caliente en este momento, y el personal de desmontaje debe llevar guantes aislantes del calor. A veces hay presión residual en la máquina. Cuando se retiran los tornillos del cabezal, la presión en la máquina se libera bruscamente,

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Carne seca análoga a la TVP cepillada Proceso de mnufacturación

Blogs / Por dayi

Dry Meat Analogue Brushed TVP Mnuafacturing Process Dry Meat Anolog, also called Brushed Protein. It’s a kind of TVP (textured vegtable protein). But it’s texture is much more similar to muscle fiber and thus is a good choice of meat analogue. How to produce by extrusion process It is produced by a advanced TVP

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Producción y aplicación del almidón de acetato

Blogs / Por Lily Ding

Acetate starch is composed of starch and acetate esterification agent. Its production process is to mix starch and acetate esterification agent through esterification reaction. Raw materials for making acetate starch The raw materials for making acetate starch include starch and acetate esterification agent. Starch is a polysaccharide produced by plants and can be

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Conocimiento exhaustivo del almidón modificado comestible industrial（2/2）.

Blogs / Por Lily Ding

After starch is modified, what are the advantages and characteristics of modified starch? There are mainly the following categories: 1 gelatinization temperature The conventional starch gelatinization temperature is 60-70°C. We can change the gelatinization temperature by denaturing starch according to our needs. For example, for some products, I need them to have a low

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Conocimiento exhaustivo del almidón modificado comestible industrial（1/2）.

Blogs / Por Lily Ding

How much do you know about industrial edible modified starch? What performance does it have? You definitely know about starch, but do you know what modified starch is? Today we will explain to you what modified starch is and its characteristics. Modified starch is based on original starch, such as corn starch, potato

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¿Cómo elegir una cadena de producción alimentaria?

Blogs / Por Lily Ding

When choosing a food production line, there are several key factors to consider: Product structure First of all, you need to understand the basic structure of the product, including raw materials, formulas, production processes, etc. This information helps you understand the specific needs of your production line, such as equipment models, site layout, etc.

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¿Cómo se elaboran los cereales de desayuno? -Relleno de cacao

Blogs / Por Lily Ding

Cocoa filling snack is one of the more popular snacks in modern times. It can be eaten as snack food or mixed with milk and eaten as breakfast cereal. It is both healthy, nutritious and delicious. So, how is cocoa filling snack made? Let’s first take a look at his process and the machines required for the cocoa filling

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¿Cómo producir copos de maíz de gama alta?

Blogs / Por Lily Ding

I. How to satisfy modern people who want convenient and healthy breakfast food? Corn flakes are a good choice. Corn is known as the golden grain. It is rich in unsaturated fatty acids, vitamins and minerals, which can also supplement the nutrients needed by the human body. By adding fruits and nuts to eat together,

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Extrusora de doble husillo frente a extrusora de husillo único

Blogs / Por dayi

Twin Screw Extruder Vs Single Screw Extruder Here we introduce more about the Types of extruders used in food industry. I. Single screw extruder The single screw extruder has a simple structure and lower cost. During the processing, the driving force for the forward movement of the material mainly comes from the difference in friction between

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La función del preacondicionador en el procesamiento de piensos:

Blogs / Por dayi

The main functions of preconditioner are: The conditioner greatly increases the gelatinization degree of starch under the action of water and heat, which is beneficial to animal absorption; at the same time, the protein is denatured by heat, and the denatured protein is easily hydrolyzed by enzymes, which improves the digestion and utilization rate of

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