Low temperature grain baking line

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1. Industry background: In recent years, more and more pet owners regard nutrition ratio, ingredient composition, palatability, user reputation and brand awareness as the main decision-making factors in purchasing pet food. The composition and quality of pet food itself is a priority for more than 50 percent of pet owners, whether it is pet food or pet snacks.
Jinan Chenyang Technology Co., Ltd. in the research and development of new products, continuous innovation in the process and flavor, to provide more personalized and accurate exclusive customized grain. Among them, low temperature baking process has become a hot trend recently. Jinan Chenyang Technology pet food process innovation and upgrading again, keep up with the development trend of low temperature baking, and constantly adapt to the market demand.

2. Product overview: Low temperature baking grain production line is to place raw materials in a low temperature state of 90℃-120℃ in the oven for baking, and then use the dryer to dry and dehydrate. Low-temperature pet food baking, most of the raw materials are put into the oven at 80-100℃ (different manufacturers have different production processes), using the low-temperature baking method to make the feed mature slowly. After baking, the particles are crisp and easy to digest, the surface is dry and not greasy, the particles are slowly cooked into the full price pet food without air chamber, no oil or seasoning spray on the surface, and the original nutrition of the ingredients is maintained.

3, product characteristics: According to the researchers of a university in the Netherlands, drying temperature and drying time have an impact on food nutrition, they experimentally tested puffed food. Puffing pet food at high temperatures of 160-182 degrees Celsius significantly reduced the biological activity of nutrients, or nutrients, the researchers said. Heat also changes the molecular activity of food, according to Dr Turesky's research. Low temperature baking can avoid these high temperature problems. On the one hand, low temperature baking can not damage the nutrients in food, on the other hand, it can maintain the taste of food, so for pet owners who require the quality of products, low temperature baking is a process method to ensure the nutritional value of pet food.

4, process flow: raw material preparation → grinding and sifting → mixing → extrusion molding → cooling → low temperature drying → sterilization → seasoning.

5. Process comparison: The processing process of expanded grain and baked grain shows that the biggest difference between expanded grain and baked grain is the production process is different. The process of expanded grain is mainly the use of high temperature and high pressure in the expanded machine, and then through the mold into the shape of a particle; Baking food is not the use of high temperature steam, also do not use high pressure, but in the oven in low temperature baking dry, compared with the general bulking process, low temperature baked dog food less bulking process, bulking process changed to cold extrusion process, fresh meat added content is high (more simplified process), less loss of nutrients, the maximum degree of retention of fresh meat flavor, increase palatability. The difference in the process is consistent with the emphasis on reducing the loss of nutrients and not adding flavoring agents.

There are two main differences between puffed grain and low-temperature baked grain:
(1) Sensory difference. Baked foods are a more uniform looking, light brown pet food compared to puffed foods. Baked grains are lower than puffed grains in terms of mass bonding, hardness and initial brittleness, but have more powdery and coating needs, mainly due to the lack of mechanical energy input during baking, resulting in limited starch gelatinization in baked products.
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(2) Fragrance difference. The baked grain had more bitter and aftertaste, and the other flavor characteristics (such as grain aftertaste, salty aftertaste, bitter aftertaste, vitamin aftertaste, musty aftertaste, butter aftertaste and fish aftertaste) were lower than those of puffed grain. The reason why the puffed grain has different flavor is related to the unique volatile compounds produced in the process of processing.

6. Sample display:

7. After-sales Service:

A. Provide basic formula;

B. Equipment warranty for one year;

C. Provide plant design;

D. Responsible for installation and debugging;

E. Responsible for personnel training.