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Microwave puffing is a new type of puffing technology. It uses the characteristics of microwave heating (endothermic), so that the water in the material heat absorption and evaporation, which in turn makes the material starch paste, protein denaturation, water into steam, so that the food raw material tissue puffing. Microwave puffing can maximize the preservation of the original nutrients of the raw materials, and at the same time puffing makes the starch thoroughly mature, the puffed food is porous inside, and the water-soluble content increases, which is conducive to the infiltration of gastrointestinal digestive enzymes, facilitates digestion and absorption, and improves the digestion and absorption of nutrients. For example, the protein digestibility of rice after cooking is 75.3%. After puffing, it can be increased to 83.8%. After microwave puffing, the moisture content of the product is reduced, the protein is decomposed, the starch content is decreased, and the content of dextrin and reducing sugar is significantly increased. At present, microwave puffed food processing is mainly used in starch puffed food processing, protein food puffing and puffing of fruits and vegetables materials and other aspects. Due to the short heating time of the food material during the processing, it overcomes the disadvantages of oily products caused by frying and puffing and changes in the non-desirable properties of food caused by extrusion puffing. Therefore, microwave puffing has a very broad prospect. Mob/Whatsapp: 86 15762088130 Email: merrysun900924@
