| 摘要 |
A process is described for producing expanded snack articles by hot extrusion. A high-starch raw material is mixed for this purpose with a flavouring food, the proportion of this flavouring food being at least 15% of the dry matter of the total mixture, and the water content of the mixture being between 5 and 40%. The mixture is then shaped by a conical contrarotating double-screw extruder to form directly expanded snack articles, the mass temperature in the extruder being at least 120 degree C and the mass pressure being at least 50 bar. According to another embodiment, the mixture is initially shaped by a conical contrarotating double-screw extruder to form nonexpanded intermediate products, the mass temperature in the extruder being at least 80 degree and the mass pressure at least 5 bar. The intermediate products are post-dried and expanded by brief deep-frying in hot fat or by microwave treatment. Flavouring foods which are preferably used are fruit, vegetables, meat and/or their processing products. |
