EXTRUSION SNACK WITH IMPROVED TEXTURE AND PREPERATION PROCESS THEREOF

摘要

A method of manufacturing extruded snacks is provided to omit a process for coating a puffing material with oil during the manufacture, solve the conventional problem such as sticking to teeth and reduce distribution costs by reducing the volume of snacks. First, 5 to 15% by weight of vegetable oil is added to raw material for snack. Secondly, the mixture is extruded and molded through an extruder. Finally, the puffing material is coated with seasoning or syrup and dried. The vegetable oil is of a powder shape. Raw materials for snack are mixed with 10% by weight of vegetable oil and extruded with an extruder having a partial temperature of a die in the range of 130 to 150deg.C and a rotation speed of a screw in the range of 300 to 400rpm.