Puffed foods often give the impression of being fried and unhealthy, and when grains and puffing are combined, consumers seem to pay again. Grain puffed snack food has become a spontaneous choice after meeting basic nutritional requirements due to its many advantages, such as delicious flavor, light and loose, crispy and delicious, rich nutrition, no satiety, and easy digestion. However, in the face of the ever-changing and dazzling variety of foods, grain puffed foods want to maintain long-term stable growth in the fierce snack food industry, they still need to increase the research and development of new products and technologies.
Since the 1990s, a new type of processed food has been gradually formed in the food industry-cereal puffed snack food. It has been praised by domestic and foreign food experts as an important innovation in the food industry in the late 20th century and is also one of the key development directions of the food industry in the 21st century. . Cereal puffed snack foods are made from cereals such as corn, wheat, rice, oats, buckwheat, rye, sorghum, root crops, potatoes, cassava, melons and pumpkins, etc., and are made by extrusion, seasoning and baking. At the same time, it can be adjusted to various flavors such as original flavor, barbecue flavor, beef flavor, chicken juice flavor, fresh shrimp flavor, etc., and can be made into various shapes when extruded, such as flake, pea, strip, ball, etc. These products can produce dozens of varieties with the same production line, so they have great potential for development.