RU2236151C2 - Method for producing of cereal flakes - Google Patents

Abstract

FIELD: flour-milling and groats industry, in particular, production of groats product in the form of cereal flakes.

SUBSTANCE: method involves cleaning cereal from contaminants; providing steaming-through of cleaned cereal at steam pressure of 0.1-0.2 MPa for 3-5 min to moisture content of 18-20%; placing product into temperature-controlled apparatus while adding 3-5 wt% of boiling water and holding for 0.5-2.0 hours to moisture content of 18-20%; repeatedly providing steaming-through of cereal at steam pressure of 0.1-0.2 MPa for 3-5 min so that moisture content reaches 25-27%; slightly drying cereal in "fluidized" bed by air flow to moisture content of 23-25%; cooling to temperature of 20-25⁰C; shelling and flattening to produce flakes; drying flakes to moisture content of 13-14%.

EFFECT: improved quality of flakes and reduced process time.

3 ex

Description

The invention relates to the milling industry and is intended for the production of cereal products in the form of cereal flakes.

A known method for the production of cereals, involving the steaming of the grain, which is carried out with wet passing steam at a pressure of 0.02-0.04 MPa to a moisture content of 26-30%, followed by grain breaking for 20-40 minutes. Then the grain is dried in a "fluidized" layer at 70-80 ° C to a moisture content of 25-27%. After this, the processing of semi-finished cereals into flakes is carried out immediately after grinding. Ready flakes are dried to a moisture content of 10-12% (SU No. 1660671, A 23 L 1/10, 07.17.89).

The disadvantages of this method are the length of the process and the insufficient quality of the flakes.

The closest in technical essence and the achieved result is a method of producing cereal flakes, including weighing and control sieving, moistening, primary smoothing, steaming wet cereals, secondary smoothing, drying, conditioning, drying flattened cereals, sieving it, magnetic control, packaging, packaging ( Rules for organizing and conducting the technological process at cereal enterprises. Part 2. M.: GNP "Zernoprodukt", 1990, pp. 16-20).

The disadvantages of this method are the lack of quality of the finished product and the duration of the process.

The objective of the invention is to improve the quality of the flakes and reduce the duration of the process.

The problem is achieved in that in the method of producing cereal flakes, which involves cleaning the grain from impurities, the purified grain is steamed at a vapor pressure of 0.1-0.2 MPa for 3-5 minutes to a moisture content of 18-20%, then it is placed in a tempering device, while adding 3-5% boiling water and incubated for 0.5-2.0 hours to a moisture content of 18-20%, then the grain is re-steamed at a vapor pressure of 0.1-0.2 MPa for 3 -5 minutes, bringing the humidity to 25-27%, after which it is dried in a fluidized bed with air to a moisture content of 23-25% and cooled to temperature 20-25 ° C, and then hulled plyuschat into flakes with further drying is to a moisture content of 13-14%.

The implementation of tempering within 0.5-2.0 hours is necessary for a more uniform distribution of moisture within the endosperm. Duration of tempering less than 30 minutes does not provide uniform moistening of the core. The moisture in the membranes does not have time to penetrate the endosperm. Performing tempering for more than 2.0 hours is impractical, because process duration increases.

Adding 3-5% of boiling water is necessary to increase the ductility of the core, contributes to the production of flakes with a small amount of crumbs and flour. Carrying out the process with the addition of less than 3% boiling water does not provide uniform moistening of the core. When flaking the core with insufficient plasticity, brittle flakes are obtained, a lot of small fractions. Adding more than 5% boiling water leads to a decrease in the quality and presentation of cereals. The conditioning process is difficult, the amount of waste during conditioning is increasing.

The implementation of re-steaming at a vapor pressure of 0.1-0.2 MPa is necessary to moisten the core and give it plasticity, reducing crushability and softening of the shells. Carrying out the process at a pressure of less than 0.1 MPa does not ensure uniform moistening of the core. The yield of the finished product with this method is low due to the small yield of semi-finished cereals, as well as due to the insufficient plasticity of the endosperm, which leads to the fragility of the flakes. At a pressure of more than 0.2 MPa, the croup acquires a dark color.

The implementation of re-steaming to a moisture content of 25-27% is necessary for the endosperm to acquire sufficient ductility. When flaking the core with insufficient plasticity, brittle flakes are obtained, a lot of small fractions. Humidity of more than 27% leads to a decrease in the quality and presentation of cereals. The conditioning process is difficult, the amount of waste during conditioning is increasing.

Repeated steaming for 3-5 minutes is necessary to increase the ductility of the core, affects the conditioning process, helps to obtain large, even flakes with a small content of crumbs and flour. Carrying out the process for 3 minutes does not provide uniform hydration of the core. When flaking the core with insufficient plasticity, brittle flakes are obtained, a lot of small fractions. Steaming for more than 5 minutes leads to a decrease in the quality and presentation of the flakes. The conditioning process is difficult, the number of small fractions during conditioning is increasing.

Drying in a fluidized bed at a temperature of 90-100 ° C is necessary to reduce the humidity of the shells while maintaining the same humidity of the endosperm. The shells dry much faster than the core, so the low humidity of the shells with high humidity of the endosperm allows you to quickly and accurately carry out the peeling process. At low humidity, the shells become very fragile, easily detach from the core. The drying process at a temperature of less than 90 ° C does not allow moisture to be removed from the shells in sufficient quantities. The implementation of drying at a temperature of more than 100 ° C leads to the drying of the core, increase its fragility and reduce the yield of flakes.

Drying the grain to a moisture content of 23-25% is necessary to maintain the ductility of the core. Conducting grain drying to a moisture content of less than 23% leads to core fragility. Drying the grain to a moisture content of more than 25% is impractical, because the core acquires increased humidity, which complicates the conditioning process.

Conducting conditioning immediately after peeling is due to the fact that the prepared core has sufficient ductility for the conditioning process.

The method is as follows. Purified grain from impurities is steamed at a vapor pressure of 0.1-0.2 MPa for 3-5 minutes to a moisture content of 18-20%. The treated grain is placed in a tempering device, while adding 3-5% boiling water. The grain is mixed and kept in a thermostatic device for 0.5-2.0 hours (humidity 18-20%). Next, the grain is re-steamed at a pressure of 0.1-0.2 MPa for 3-5 minutes, bringing the humidity to 25-27%. After that, the groats are dried in a "fluidized" layer with air with a temperature of 90-100 ° C to a moisture content of 23-25%. Then it is cooled with air with a temperature of 15-20 ° C to a temperature of 20-25 ° C and peeled until the cereal reaches 90-80%. The resulting groats are crushed on smooth rollers into flakes 0.45-0.55 mm thick. Then the flakes are dried to a moisture content of 13-14% and packaged in boxes or bags.

Example 1. Wheat grain is purified from impurities. Then it is steamed at a vapor pressure of 0.1 MPa for 3 minutes to a moisture content of 18%, placed in a tempering device, adding 3% of boiling water to the grain, mixed and kept in a thermostatic device for 0.5 hours (humidity 18 %), then re-steamed at the same parameters, bringing the humidity to 25%, dried the cereal in a fluidized bed of air with a temperature of 90 ° C to a moisture content of 23%, cooled with air with a temperature of 15 ° C to a temperature of 20 ° C and peeled off until the cereal 90% The resulting cereal is flattened on smooth rollers into flakes 0.45 mm thick, the resulting flakes are dried to a moisture content of 13%.

The resulting flakes are characterized by a sieve residue of 5.5-55.0%, sieve pass 3.0-3.0%; crumbling (sifting in the presence of special baking powder): sieve pass 3.0-2.0%. The cooking time is 3.0-3.5 minutes; recovery time - 4.5-5.0 minutes. Flakes have a smooth yellow-amber color, good shape. Give a friable structure after cooking.

Example 2. The grain purified from impurities is husked to a grain yield of 95%, then steamed at a steam pressure of 0.2 MPa for 5 minutes to a moisture content of 20%, placed in a tempering device, adding 5% boiling water, then re-steamed at the same parameters, bringing the humidity to 27%, dried the cereal in a "fluidized" layer with air with a temperature of 100 ° C to a moisture content of 24%, cooled to a temperature of 25 ° C and peeled to the desired yield of cereal. The resulting cereal is flattened on smooth rollers into flakes 0.55 mm thick, the resulting flakes are dried to a moisture content of 14% and packaged in boxes or bags.

Example 3. The grain purified from impurities is steamed at a steam pressure of 0.2 MPa for 5 minutes to a moisture content of 20%, then placed in a tempering device, while adding 5% of boiling water to the grain, mixed and kept in a thermostatic device for 2 hours (humidity 20%), then re-steamed at the same parameters, bringing the humidity to 27%, dried the cereal in a fluidized bed of air with a temperature of 100 ° C to a humidity of 25%, cooled by air with a temperature of 20 ° C to a temperature of 25 ° C and husk to the release of cereals 80%. The resulting cereal is flattened on smooth rollers into flakes 0.55 mm thick, the resulting flakes are dried to a moisture content of 14%.

The resulting flakes are characterized by a sieve residue of 5.5-60.0%, a sieve pass of 3.0-2.0%; crumbling (sifting in the presence of special baking powder): sieve pass 3.0-2.0%. The cooking time is 2.5-3.0 minutes; recovery time - 4.0-4.5 minutes. Flakes have a smooth yellow-amber color, good shape. Give a friable structure after cooking.

Using the proposed method will improve the quality of the flakes. Flakes acquire a uniform yellow-amber color, good shape. After cooking give a friable structure. Cooking time and crumb content are reduced. It also allows you to increase the nutritional value of the product, reduce the duration of the process to 1.5-2.0 hours, increase the yield of flakes.

Claims (1)

A method of producing cereal flakes, characterized in that it involves cleaning the grain from impurities, steaming the purified grain at a vapor pressure of 0.1-0.2 MPa for 3-5 minutes to a moisture content of 18-20%, which is then placed in a tempering device while adding 3-5% boiling water and kept for 0.5-2.0 hours to a moisture content of 18-20%, then the grain is re-steamed at a vapor pressure of 0.1-0.2 MPa for 3-5 minutes , bringing the humidity to 25-27%, after which the grain is dried in a fluidized bed with air to a moisture content of 23-25% and cooled to a temperature of 20-25 ° C , then husk and flatten into flakes with their further drying to a moisture content of 13-14%.