RU118171U1 - PREPARATION OF LIQUID STARTER AND TEST FROM RYE AND RYE-WHEAT FLOUR - Google Patents

Abstract

Line for the preparation of liquid starter culture and dough from rye and rye-wheat flour, providing for the preparation of two phases, the phase of continuous batch preparation of liquid starter culture and the phase of continuous preparation of the dough, containing a dosing station for the preparation of liquid starter culture, a scoop-type dispenser for liquid components, a continuous kneading machine for preparation of starter cultures, collection vat, pump, yeast vats with a stirrer and a water jacket, a consumable vat for continuous dough preparation - a dosing station, a scoop-type dispenser for liquid components, a continuous dough kneading machine for kneading dough, a dough feeding screw, a container or sectional hopper for fermentation of the dough, containing for the preparation of the suspension a hopper for unmilled pumpkin cake, a fine grinder, a hopper for crushed cake, a dispenser for bulk components, a water-salt preparation tank, a disperser-stirrer, characterized in that it additionally contains a hammer mill for coarse crushing of the cake, installed after the hopper for unmilled pumpkin cake, the suspension feed line to two dosing stations, and the disperser-agitator is connected to the second dosing station by the suspension feed line to two dosing stations.

Description

The utility model relates to the baking industry, in particular to the production of rye and rye-wheat bread, and can be used in the production of functional bread.

A known line for the preparation of liquid sourdough and dough from rye and rye-wheat flour, which provides for the preparation of two phases, a phase of continuous batch cooking of liquid sourdough and a phase of continuous dough preparation, which contains a dosing station Ш2-HDM for preparing liquid sourdough, a dispenser of liquid components of the scoop type Ш32-ХДЧ, dough-mixing machine I8-ХТА-12/1 for making sourdough, vat-collector, pump ХНЛ-300, yeast vats РЗ-ХЧД with stirrer and water jacket, consumable vat, for continuous cooking Testing - dosing station Ш2-ХДМ, dispenser of liquid components of the scoop-type Ш32-ХДЧ, dough mixing machine И8-ХТА-12/1 for kneading dough, auger for feeding dough-Ш32-ХШТ, ХТР container or sectional hopper for dough fermentation (Collection of technological instructions for the production of bread and bakery products. M., Price list, 1989, S.83).

The disadvantage of this line is the duration of the process, unstable biotechnological indicators of liquid rye sourdough, as well as the relatively low nutritional value and quality of the finished product.

Closest to the claimed one is a line for preparing a liquid starter and dough from rye and rye-wheat flour, which provides for the preparation of two phases, a phase of continuous batch preparation of a liquid starter and a phase of continuous preparation of a dough containing a dosing station for preparing a liquid starter, a dispenser of liquid components of the scoop type , continuous kneading machine for sourdough preparation, collection tank, pump, yeast tanks with stirrer and water jacket, consumable tank, for continuous the preparation of the dough - a dosing station, a dispenser of liquid components of the scoop type, a continuous kneading machine for kneading dough, a screw for feeding dough, a container or a section hopper for fermenting dough, containing for preparing emulsions and suspensions using a herbal additive, a hopper for not crushed herbal additives, fine grinder, hopper for crushed herbal additives, bulk components dispenser, sump preparation tank, dispersant-mixer, installed ny near the dispensing station over the kneading machine in which the leaven preparation (Patent of Russian Federation for utility model №110603).

The disadvantage of this line is the production of bread of relatively low quality, with a short shelf life and relatively low nutritional value.

The task is to improve the line for preparing liquid yeast and dough from rye and rye-wheat flour in order to obtain bread of improved quality, increased nutritional value, with an increased shelf life of freshness, as well as expanding the arsenal of lines for this purpose.

The technical result is the intensification of biochemical processes in the cells of yeast and acid-forming microflora, which leads to an improvement in organoleptic and physico-chemical parameters, the shelf life of the freshness of the finished product is increased, and its nutritional and biological value is increased.

The technical result is achieved by the fact that the line for the preparation of liquid starter and dough from rye and rye-wheat flour, which provides for the preparation of two phases, a phase of continuous-batch preparation of liquid starter and a phase of continuous preparation of dough, containing a dosing station for dispensing liquid starter, a dispenser of liquid components of the scoop type, continuous kneading machine for making sourdough, a collection tank, a pump, yeast tanks with a stirrer and a water jacket, consumable tank, for continuous fresh dough preparation - a dosing station, a dispenser of liquid components of a scoop type, a continuous kneading machine for kneading a dough, a screw for feeding dough, a container or a section hopper for fermenting dough, containing a hopper for not chopped pumpkin meal, a finely ground chopper, a hopper for crushed cake, dispenser of bulk components, a tank for water preparation, dispersant-mixer, additionally contains a hammer mill for coarse grinding of cake installed after the hopper for not crushed pumpkin meal and a suspension feed line to two metering stations, the dispersing-mixer is connected to the second metering station by a suspension feed line to two metering stations.

A hammer mill installed in front of a roller mill with smooth rolls is designed to produce a product of the required size, namely 90 mm, as well as to prepare for fine grinding, which provides fine grinding (particle size 0.1 mm) with very short-term actions of the working bodies on the preliminary crushed material. Coarse grinding of oilcake is necessary to maintain a fraction of the fine fraction at an acceptable level. In addition, the accessibility of pumpkin seed starch molecules to enzymes is greatly facilitated, therefore, the process of enzymatic hydrolysis of starch is significantly facilitated, which provides the formation of a significant amount of dextrins, which subsequently have a positive effect on slowing down the staling process of bread and sugars of various molecular weights, up to the formation of simple sugars playing an important role in the fermentation test.

The installation of a feed line for a suspension of pumpkin meal, obtained from pumpkin seeds, to two dosing stations located next to the dough mixing machines, allows you to make a suspension of pumpkin meal at the same time in the yeast and dough. The introduction into the starter and dough of crushed pumpkin meal made from pumpkin seeds, and having a high nutritional value and digestibility, allows you to increase the nutritional value of the resulting bread by increasing the content of protein, carbohydrates, vitamins and minerals in it.

Thus, the improvement of the line for preparing liquid sourdough and dough from rye and rye-wheat flour leads to the production of pumpkin meal, which has a high nutritional value and digestibility, while adding it to the sourdough and dough can improve the composition of bread and make it as close as possible to a hypothetically ideal . In addition, when pumpkin meal with a fat content of only 10.3% is introduced stepwise into the sourdough and dough, the reproduction and fermentation activity of the yeast is stimulated, enzymatic processes are intensified, and the maturation of the sourdough and dough is accelerated. This reduces the duration of the process by 60 minutes.

Figure 1 presents the line for the preparation of liquid yeast and dough from rye and rye-wheat flour, which consists of a hopper 1 for not crushed pumpkin meal, hammer crusher 2 for coarse grinding of cake, chopper 3, hopper 4 for crushed cake, dispenser bulk components 5, a tank of water preparation 6, a dispersant-stirrer 7, two metering stations 8, two dispensers of liquid components 9 of the scoop type, two dough mixers 10, a collection tank 11, a pump 12, yeast tanks 13 from the mesh Coy and a water jacket, a supply tank 14, the auger 15 supplying the dough, the container 16 or silo sectioned fermenting dough slurry feed line 17 to the two metering stations 8 disposed near the kneading machine 10.

The line works as follows: flour, water and crushed pumpkin cake are dosed into a dough mixing machine 10 I8-XTA-12/1 in the form of a suspension in water at a ratio of cake: water (1: 2) - (1: 4) from the dispersant-mixer 7 using dosing station 8 Ш2-ХДМ, ripe yeast with a dispenser of liquid components 9, scoop type Ш32-ХДЧ. The suspension in the agitator disperser 7 is prepared as follows: uncrushed pumpkin seed cake from the hopper 1 is fed into a hammer mill 2 for coarse (preliminary) grinding, then into a fine mill 3, from which the ground cake enters the hopper 4 and using a bulk dispenser components 5 Ш2-ХД2-А it is dosed into the capacity of the dispersant-stirrer 7, where water is also dosed with the help of a tank for water treatment 6 Ш2-ХДИ. Then, in accordance with the requirements of the technology, the mixture is heated, mixed and homogenized. At the end of the process, the finished mixture is unloaded from the capacity of the dispersant-mixer 7 and sent to two dosing stations 8 Ш2-ХДМ using the installed suspension supply line 17. From the dough mixing machine 10 I8-ХТА-12/1, freshly prepared starter by gravity enters the tank 11 and accumulates there to the amount necessary to fill one yeast vat 13 RZ-KhChD. From the collection tank 11, the sourdough is periodically pumped with a pump 12 KHNL-300 to the yeast tanks 13 RZ-KhChD with a stirrer and a water jacket for fermentation. Ripe sourdough with an acidity of 9-11 degrees from yeast tanks 13 is alternately completely pumped into consumable vat 14. From consumable vat 14 50% of the ripe sourdough is spent on resuming the sourdough, and the remaining sourdough is used to knead the dough in the dough mixing machine 10 I8-XTA-12 / 1, where flour and liquid components are also dosed using dosing station 8 Ш2-ХДМ. The kneaded dough with the help of the dough feed screw 15 Ш32-ХШТ is served for fermentation in a tank 16 ХТР or a sectional hopper for fermenting the dough to the required acidity, depending on the type of bread.

The set of features specified in the formula of the utility model, allow to achieve the specified technical result.

Claims (1)

A line for preparing liquid sourdough and dough from rye and rye-wheat flour, which provides for the preparation of two phases, a phase of continuous-batch cooking of liquid sourdough and a phase of continuous dough preparation, containing a dosing station for preparing liquid sourdough, a dispenser of liquid components of a scoop type, a continuous mixer for making sourdough, a collection vat, a pump, yeast vats with a stirrer and a water jacket, an expendable vat for continuous dough preparation - dosing with tance, a dispenser of liquid components of a scoop type, a continuous kneading machine for kneading a dough, a screw for feeding a dough, a container or a sectional hopper for fermenting dough containing a hopper for unmilled pumpkin cake for pulp suspension, a fine grinder, a hopper for crushed cake, a dispenser for bulk components , a tank for water preparation, a dispersant-stirrer, characterized in that it further comprises a hammer mill for coarse grinding of cake, installed after uncker for unmilled pumpkin cake, a slurry feed line to two metering stations, the dispersant-mixer being connected to the second metering station by a slurry feed line to two metering stations.