RU2245192C2 - Method for producing of barley flour - Google Patents

Abstract

FIELD: flour-milling industry.

SUBSTANCE: method involves cleaning grain from contaminants; grinding in roll-type mill; sorting by size; providing aspiration; milling grain and sorting out on break rolls and milling rolls for producing of flour; after cleaning procedure, providing thermal-moisture processing of grain to moisture content of 21-22%; conditioning for 18-20 hours and frying at temperature of 210-220⁰C for 2-3 min. Grain is milled by means of three break rolls and three milling rolls.

EFFECT: reduced power consumption and increased flour yield.

1 tbl, 6 ex

Description

The invention relates to the field of flour and cereal industry.

A known method of producing barley flour grade II in the amount of 3-5% in the production of pearl barley, when the flour is selected as a by-product. Upon receipt of pearl barley, barley is first cleaned of impurities, peeled in scouring machines, and the resulting penny is sent to three grinding systems, and after that to two or three polishing systems, sorted by sieving, receiving 45% cereals of various sizes, barley flour - 3.5% The flour has a grayish-bluish color and some specific smell (see book. Egorov GA, Petrenko TP. Technology of flour and cereals. - M .: Publishing complex MGUPP, 1999, p.262-265; Dubtsov G. G. Production of national bread products. - M .: Agropromizdat, 1991, p.16).

The disadvantages of this method are obtaining flour with a small particle size, grayish-bluish color; high energy costs due to the use of grinding and polishing.

A known method of producing flour for children and diet food from sprouted barley grain, including cleaning the grain from weed impurities on a separator, washing, germinating at a temperature of 18-20 ° C for 4 days, drying at a temperature of 60 ° C and grinding to the size of the child and diet flour: descent from sieve No. 27 - not more than 2%, sieve No. 38 passage - not less than 60% (see patent RU 2113128. Product for baby and diet food and its production method / BCIunikhina, V.G. Kurtseva. Publ. 1998. Bull. No. 17. Iunikhina V., Kurtseva V. Flour from sprouted grain of rye, triticale and barley AEs in infant formulas // Bakery 1999, №7, s.10-11).

The disadvantage of this method is the long duration of the process, caused by the need for germination of grain, which requires additional capital costs for the construction of bunkers.

The closest solution in technical essence to the claimed one is a method for producing barley flour with a yield of 70%, including cleaning grain from impurities, peeling by three passes through a scraper with a metal cylinder and two passes through a machine with an emery cylinder. The grinding scheme includes six torn and six grinding systems, the descents from the V and VI torn systems are processed in brushing machines. Flour is selected on sieves, the size of the holes of which is 315-280 microns. In the finished flour, the content of particles larger than 315 μm should not exceed 5% (see Prince Shvetsova I.A., Gavrilova E.N., Kuzmenkova I.V. Production of flour from grain and seeds of cereals and non-traditional crops. - M. : TSNIITEI bakery products, 1994, p.26).

The disadvantages of the method for producing flour are the cost of electricity for pre-processing, long-term grinding due to the large number of torn and grinding systems, in total the number of which includes 13 technological systems, which also increases the energy costs for grinding.

Thus, the objective of the invention is to simplify and improve the efficiency of the production process, expanding the range of finished products.

The technical result of the invention is to reduce the grinding process from 13 to 7 systems, increase the yield of flour, increase the content of dextrins in flour, reduce energy consumption.

The technical result provided by the invention is achieved by the fact that in the method for producing barley flour, which includes cleaning grain from impurities, grinding in a roller mill, sorting by size, aspiration, grinding grain with sorting on torn and grinding systems to obtain flour, according to the invention, after grain cleaning, heat and moisture treatment by moistening the grain to 21-22%, baking for 18-20 hours and frying it at a temperature of 210-220 ° C for 2-3 minutes, while grinding the grain is carried out on three torn and three grinding x systems.

Distinctive features of the proposed method in comparison with the prototype and other known technical solutions are new methods and modes of processing grain, which consists in moistening the grain to 21-22%, baking 18-20 hours and frying it at a temperature of 210-220 ° C for 2- 3 min, as well as new conditions for the implementation of the grinding process, namely on three torn and three grinding systems.

The barley grain differs from the rest of the membranous cultures by the floral films densely fused with the caryopsis, which require intensive mechanical action to remove them. In addition, the aleuron layer is highly developed, usually it consists of three to five rows of cells. Therefore, barley grain is most difficult to peel. In known methods for removing flower films, barley grain passes several times through scouring machines. For example, in the prototype, the grain undergoes three times processing in a scouring machine and twice processing in an emery machine. All this complicates production and increases energy costs. To eliminate these drawbacks and reduce the bond strength of flower shells with the core (endosperm) in the present method, after cleaning the grain before grinding, moisture and heat treatment of the grain is provided.

When moistening and smoothing barley grain, complex processes develop in it, as a result of which all its properties change. Entering into interaction with the substances of the grain, water molecules contribute to the swelling of flower films and membranes, the activation of the enzymes of the aleurone layer and the germ. After activation of the enzyme system of the latter, water moves inside the starchy part of the endosperm and destroys its dense structure. The swelling of endosperm proteins develops due to their saturation with moisture, and under the influence of enzymes, partial hydrolysis of carbohydrates and proteins occurs, i.e. the loosening of the endosperm occurs, which contributes to an increase in its extraction from grain and thereby an increase in the yield of flour. In addition, this further facilitates the process of grinding grain. When conducting experimental studies, it was revealed that in the inventive method, dextrins and other water-soluble substances are accumulated in the grain during enzyme digestion under the action of enzymes, which increase the digestibility of the finished product.

The development of the above processes is ensured by the optimal regimes of grain processing established experimentally: moistening the grain to 21-22%, wetting for 18-20 hours. Moistening the grain below 21% is not enough to achieve maximum enzyme activity, and moisturizing over 22% leads to overmoistening grain.

Trimming over 20 hours contributes to a change in the structural and mechanical properties of grain, which is undesirable for further processing; an increase in low molecular weight carbohydrates, which changes the structure of baked bread. If the grain is cured for less than 18 hours, the moisture does not have time to distribute well over the core and activate the activity of enzymes.

When conductively heating (frying) moistened barley grain at a temperature of 210-220 ° C for 2-3 minutes, internal vaporization occurs in it with an increase in pressure, which leads to an increase in the volume of kernels. This process is accompanied by ruptures of the flower film over the entire surface with partial separation and the weakening of its connection with the nucleus, as a result of which they are easily separated in the process of primary grinding and aspiration. This made it possible to eliminate the need for grain processing in scouring and emery machines, and to reduce energy consumption. The crushed core freed from the flowing film is easily amenable to further grinding, which has reduced the grinding process from 13 to 7 systems compared to the prototype.

Optimum heat treatment conditions were established during experimental studies.

An increase in the frying temperature above 220 ° C for more than 3 min leads to a deterioration in the organoleptic properties of the obtained flour, some of the grain is charred during frying. At a frying temperature below 210 ° C and less than 2 min, the structure of the endosperm remains sufficiently viscous, which reduces the yield of flour and increases its ash content.

Thus, the introduction of the inventive method of heat and moisture treatment: moistening, frying, frying with experimentally established optimal conditions contributed to a change in the structural and mechanical properties of flower films, shells and the core, as a result of which flower films and shells become more fragile, and their bond strength with the core decreases , and the core turns into an easily chopped product. Thanks to these changes, the need for a multi-stage process of peeling has disappeared, the energy consumption for grinding has decreased, which has reduced the grinding process, namely, to carry out it on three torn and three grinding systems.

The obtained flour corresponds to the ash content (grade index) of the flour obtained according to the prototype, but differs in a high content of dextrins, which makes it more digestible (increases its biological value), as well as an increase in the yield of flour by 2.2%.

Comparison of the proposed method with other technical solutions known from the prior art made it possible to establish that the authors have not found analogues that include a combination of features similar or equivalent to those stated, which allows us to conclude that the proposal meets the criteria of “novelty” and “inventive step”.

The proposed method for producing barley flour is as follows. Barley grain is cleaned of impurities, then moistened to 21-22%, baked for 18-20 hours and fried in a fryer at a temperature of 210-220 ° C for 2-3 minutes, while excess moisture is removed, the grain moisture after frying is 8-9%. After roasting, the grain is crushed in a roller mill. Grinding products are sorted by size in sieving. The yield of the sieve ⌀4.2 is returned for re-grinding. The fraction going through the passage of sieves сход4.2 and the descent of sieves 08 is aspirated and, after removing the shells, they are ground in three torn and three grinding systems to flour, the size of which is: the residue on nylon sieve No. 27 is no more than 2%.

Examples confirming the implementation of the method.

Example No. 1. The grain is cleaned of impurities, moistened to 21%, cured for 18 hours, fried in a fryer at a temperature of 210 ° C for 2 minutes, crushed in a roller mill, products are sorted by size in sieving, the sieve ита4.2 is returned for re-grinding . The fraction going through the passage of sieves ⌀4,2 is returned for re-grinding. The fraction going through the passage of sieves сход4,2 and the exit of sieve 08 is aspirated and, after removing the shells, they are crushed on three torn and three grinding systems to flour. The yield of flour is 68.6%.

Example No. 2. The grain is cleaned of impurities, moistened to 21%, cured for 19 hours, fried in a fryer at a temperature of 215 ° C for 2 minutes, crushed in a roller mill, grinding products are sorted by size in sieving, sieve ⌀4.2 is returned for repeated shredding. The fraction going through the passage of sieves сход4,2 and the exit of sieve 08 is aspirated and, after removing the shells, they are crushed on three torn and three grinding systems to flour. The yield of flour is 69.8%.

Example No. 3. The grain is cleaned of impurities, moistened to 21%, cured for 19 hours, fried in a fryer at a temperature of 220 ° C for 2 minutes, crushed in a roller mill, grinding products are sorted by size in sieving, sieve ⌀4.2 is returned for reuse shredding. The fraction going through the passage of sieves сход4,2 and the exit of sieve 08 is aspirated and, after removing the shells, they are crushed on three torn and three grinding systems to flour. The yield of flour is 70.6%.

Example No. 4. The grain is cleaned of impurities, moistened to 22%, cured for 19 hours, fried in a fryer at a temperature of 210 ° C for 3 minutes, crushed in a roller mill, grinding products are sorted by size in sieving, sieve ⌀4.2 is returned for reuse shredding. The fraction going through the passage of sieves сход4,2 and the exit of sieve 08 is aspirated and, after removing the shells, they are crushed on three torn and three grinding systems to flour. The yield of flour is 70.4%.

Example No. 5. The grain is cleaned of impurities, moistened to 22%, cured for 18 hours, fried in a fryer at a temperature of 215 ° C for 3 minutes, crushed in a roller mill, grinding products are sorted by size in sieving, sieve ⌀4.2 is returned for repeated shredding. The fraction going through the passage of sieves сход4,2 and the exit of sieve 08 is aspirated and, after removing the shells, they are crushed on three torn and three grinding systems to flour. The yield of flour is 72.1%.

Example No. 6. The grain is cleaned of impurities, moistened to 22%, cured for 18 hours, fried in a fryer at a temperature of 220 ° C for 3 minutes, crushed in a roller mill, grinding products are sorted by size in sieving, sieve ⌀4.2 is returned for reuse shredding. The fraction going through the passage of sieves сход4,2 and the exit of sieve 08 is aspirated and, after removing the shells, they are crushed on three torn and three grinding systems to flour. The yield of flour is 72.2%.

The inventive method can be used widely in the food industry, in particular flour and cereal.

Comparative data of the methods according to the invention and the prototype are shown in the table.

Table Ways The yield of flour,% Ash content,% Flour size Number of technological grinding systems According to the invention 72,2 1.70 The content of particles larger than 250 microns is not more than 2% 7 According to the prototype 70.0 1.70 The content of particles larger than 315 microns does not exceed 5% thirteen

Compared with the prototype, the proposed method for producing barley flour allows to reduce the grinding process from 13 to 7 systems, to obtain barley flour with a yield of 72.2%, an ash content of 1.70%, a dextrin content of 4-6%; reduce energy costs by eliminating triple processing in a scouring machine and double processing in an emery machine.

Claims (1)

A method of producing barley flour, including cleaning grain from impurities, grinding in a roller mill, sorting by size, aspiration, grinding grain with sorting on torn and grinding systems to obtain flour, characterized in that after cleaning the grain, moisture and heat treatment is carried out by moistening the grain to 21 -22%, baking 18-20 hours and frying at a temperature of 210-220 ° C for 2-3 minutes, while grinding the grain is carried out on three torn and three grinding systems.