RU2236152C2 - Method for producing of cereal flakes - Google Patents

Abstract

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

SUBSTANCE: method involves cleaning cereal from contaminants; boiling clean cereal for 5-10 min; conditioning boiled cereal for 30-60 min and slightly drying to moisture content of 23-25%; providing steaming-through of slightly dried cereal at steam pressure of 0.1-0.2 MPa for 3-5 min to moisture content of 25-27%; slightly drying in "fluidized" bed layer with air to moisture content of 23-25% and cooling cereal to temperature of 20-25⁰C; shelling and flattening to produce flakes; slightly drying flakes to moisture content of 13-14%.

EFFECT: improved quality of flakes and reduced process time.

5 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 bed" 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 disadvantage of this method is 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 a method that involves cleaning grain from impurities, the purified grain is subjected to boiling for 5-10 minutes, followed by baking for 30-60 minutes and drying to 23-25%, after which the dried grain is steamed under pressure steam 0.1-0.2 MPa for 3-5 minutes to a moisture content of 25-27% and dried in a fluidized bed with air to a moisture content of 23-25%, then cool the grain to a temperature of 20-25 ° C, after which it subjected to peeling with further conditioning in flakes and drying them to a moisture content of 13-14%.

The immersion of grain cleaned from impurities in boiling water for 5-10 minutes is necessary to moisten the core and give it plasticity, reduce crushing and softening the shells. Boiling grain for less than 5 minutes does not provide sufficient technological efficiency. When boiling for more than 10 minutes, waterlogging of the grain occurs, which leads to excessive energy consumption.

The implementation of smoothing for 30-60 minutes is necessary for a more uniform distribution of moisture within the endosperm.

Duration of tearing less than 30 minutes does not provide uniform moistening of the core, because moisture in the shells does not have time to penetrate the endosperm. Tempering for more than 60 minutes is impractical because longer process times and larger capacities required.

Drying at a temperature of 100 ° C is necessary to reduce the humidity of the membranes while maintaining the constant 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 brittle, easily detach from the core. Carrying out the drying process at a temperature of less than 100 ° C does not allow sufficient moisture to be removed from the shells. 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 prevent waterlogging of the grain in subsequent operations and to preserve the ductility of the kernel. 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.

Peeling is carried out until the release of cereals 70-90%. Flakes obtained from cereals with a yield of 90% contain more nutrients and biologically active substances. When peeling grain to a cereal yield of less than 70% in flakes, the nutrient content is significantly reduced, which leads to excessive losses of the finished product, but also reduces its nutritional value by reducing protein, vitamins, minerals, etc.

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. The grain purified from impurities is immersed for 5-10 minutes in boiling water. Then it is cured for 30-60 minutes (the grain acquires a moisture content of 32-34%) in the bins. Dry the cereal in a "fluidized" layer with air with a temperature of 100 ° C to a moisture content of 23-25%, after which it is steamed at a vapor pressure of 0.1-0.2 MPa for 3-5 minutes to a moisture content of 25-27%. Dry the cereal in a fluidized bed with air with a temperature of 100 ° C to a moisture content of 23-25%, cool it with air with a temperature of 15-20 ° C to a temperature of 20-25 ° C and peel it to the desired yield of cereal - 70-90%. The resulting groats are crushed on smooth rollers into flakes 0.45-0.55 mm thick. The resulting flakes are dried to a moisture content of 13-14% and packaged in boxes or bags.

Example 1. Purified from impurities, the grain is immersed for 5 minutes in boiling water, then it is steamed at a vapor pressure of 0.1 MPa for 3 minutes, the cereal is dried in a "boiling" layer with air at a temperature of 100 ° C, and cooled to a temperature of 20 ° C , peel until the required cereal yield - 75%. 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% and packaged in boxes or bags.

Example 2. Purified grain from impurities is immersed for 10 minutes in boiling water, then it is steamed at a steam pressure of 0.2 MPa for 5 minutes, the cereal is dried in a "boiling" layer with air at a temperature of 100 ° C, cooled to a temperature of 25 ° C , peel to the desired cereal yield - 90%. 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 immersed for 10 minutes in boiling water, then it is steamed at a vapor pressure of 0.1 MPa for 5 minutes, the cereal is dried in a "boiling" layer with air at a temperature of 100 ° C, cooled to a temperature of 22 ° C , peel to the required yield of cereals 80%. The resulting cereal is flattened on smooth rollers into 0.50 mm thick flakes, the resulting flakes are dried to a moisture content of 13% and packaged in boxes or bags.

Example 4. Purified grain from impurities is immersed for 5 minutes in boiling water, then cured for 30 minutes (the grain acquires a moisture content of 32%) in bins, the cereal is dried in a fluidized bed with air at a temperature of 100 ° C to a moisture content of 23%, after which is steamed at a vapor pressure of 0.1 MPa for 3 minutes to a moisture content of 25%, dried cereal in a fluidized bed with air with a temperature of 100 ° C to a moisture content of 23%, cooled with air with a temperature of 15 ° C to a temperature of 20 ° C and peeled to the required cereal yield - 70%. 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% and packaged in boxes or bags.

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 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. The duration of the process is 1.5 hours.

Example 5. The grain purified from impurities is immersed for 10 minutes in boiling water, then cured for 60 minutes (the grain acquires a moisture content of 34%) in bins, the cereal is dried in a "boiling" layer with air at a temperature of 100 ° C to a humidity of 25%, after which is steamed at a steam pressure of 0.2 MPa for 5 minutes to a moisture content of 27%, dried cereal in a fluidized bed with air at a temperature of 100 ° C to a moisture content of 25%, cooled with air at a temperature of 20 ° C to a temperature of 25 ° C and peeled to the required cereal yield - 90%. 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.

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. The duration of the process is 2.5 hours.

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 for the production of cereal flakes, characterized in that it involves cleaning the grain from impurities, the purified grain is subjected to boiling for 5-10 minutes, followed by curing for 30-60 minutes and drying to 23-25%, after which the dried grain is steamed under pressure steam 0.1-0.2 MPa for 3-5 minutes to a moisture content of 25-27% and dried in a fluidized bed with air to a moisture content of 23-25%, then cool the grain to a temperature of 20-25 ° C, after which subjected to peeling with further conditioning in flakes and drying them to a moisture content of 13-14%.