RU2247603C2 - Method for thermal processing of wheat grain injured by eurygaster bug - Google Patents

Abstract

FIELD: agriculture, in particular, postharvest treatment of grain.

SUBSTANCE: method involves wetting grain to moisture content of 15-19.4%; forming batch of injured grain having weight of at least 50 t; processing formed grain batch with heat-air mixture for 1.5-5 s to provide for grain heating to temperature of 55-75⁰C and cooling grain to temperature equal to environmental temperature.

EFFECT: improved quality of injured grain.

3 cl, 2 tbl, 3 ex

Description

The invention relates to post-harvest processing of a crop of wheat damaged by a bug bug.

In the southern regions of the country, in the Volga region, and in recent years in the forest-steppe zone of Russia, grain damage by a harmful bug bug has become more widespread. This leads to a sharp deterioration in the baking properties of wheat grains.

A bug bug is an insect with an external type of digestion. An adult appears at the beginning of dairy or waxy ripeness of wheat grain, depending on weather conditions. Damage by adult individuals to wheat grain in waxy and especially in full ripeness leads to a deterioration in the quality of grain and, first of all, to a decrease in gluten proteins. A bug bug, piercing with its proboscis a shell of grain, introduces into the center of the kernel near the embryo a liquid containing very strong enzymes, such as tryptase with optimum action in a slightly alkaline reaction. Enzymes introduced by the bug bug remain in the grain and remain active for a long time. In the process of storing grain in granaries, tryptase exerts its negative effect, destroying the protein contained in the endosperm of wheat grain, which leads to a deterioration of the technological characteristics of grain, and as a result, to a decrease in the commodity demand for damaged grain.

If the dough is started from the flour obtained from such a grain, the enzymes are activated, and the rapid process of the breakdown of protein molecules begins. As a result, gluten loses its elastic properties, becomes sticky, stretching; acquires a gray or dark gray color. As for the physical properties of the test, they sharply worsen with an increase in indicators on the IDK-2 or IDK-3 devices. The same thing happens with the quality of bread. Bread baked from grain with an IDK reading of more than 103 units does not meet the requirements of the standard for the volumetric yield of bread (below 300 cm ³ ) or for form stability (below 0.30). Baked bread is obtained of small volume and low porosity, dense, with a surface covered with small cracks, tasteless.

The data obtained by VNIIZ confirmed previous studies that grain with the presence of grains damaged by a bug bug, more than 3%, is unsuitable for baking bread (gluten quality III gr.). At the same time, it was found that the number of damaged grains in the sample does not characterize the baking properties. Such an indicator is the quality of gluten, determined on an IDK device, which correlates with the results of a test laboratory baking of bread.

The relaxation of gluten and a sharp deterioration in its physical properties is the result of changes in the protein-proteinase complex. At the same time, the content of total and protein nitrogen in the grain sharply decreases and the content of water-soluble nitrogenous substances increases, and the proteolytic activity of the grain also increases sharply. The gluten-disaggregating proteolytic enzymes of the bug bug affect its sulfhydryl-disulfide system, which leads to the relaxation of gluten. It was found that in the grain damaged by the bug, the proteolytic activity increases by 3.5 times (138.5% versus 45-39% in normal grain); the content of free amino acids increases 1.5 times.

The composition of the protein changes: the content of gluten proteins decreases - 69 versus 88% - in normal grains, which is associated with inhibition of the synthesis of gluten proteins and, primarily, glutenin: it is 4 times less than in normal grains.

Proteolytic activity increases the higher, the more damage occurred to the grain in the later phase of the bug. In addition, in a grain damaged by a bug bug, microbiological contamination sharply increases, germination is reduced. Strong wheat with a content of 3 - 4% of damaged grains goes into a weak group (for the source of the given information, see http://rc.msu.ru/grain/ HANDBOOK / Factors.html, 12.26.1997).

The bug bug has traditionally been fought with agrotechnical measures, that is, the treatment of fields against larvae and against overwintered adult insects with chemical preparations (in particular, with the help of the Kinmix insecticide and others).

Methods of combating the deterioration of the technological characteristics of flour obtained from wheat grains affected by bug bugs are the use of flour improvers (for example, “Sunevit”), which, by reducing the proteolytic activity of flour, have a beneficial effect on the baking properties of wheat flour produced from damaged grain bug bug.

Analogues that would describe the processing of wheat grain, which ensures stable technological characteristics of grain during storage, despite damage by a bug-bug, are not found in the prior art.

The problem solved by the invention is the elimination of the destruction of the protein contained in the endosperm of wheat grain, affected by a bug bug, during storage of grain.

The problem is solved due to the fact that they moisturize the grain to a moisture content of 15-19.4%, after wetting form a batch of damaged grain weighing at least 50 tons, treat it with a heat-air mixture for 1.5-5 seconds, providing heating of the grain to a temperature of 55 -75 ° C, and cool the grain to a temperature equal to the ambient temperature.

The temperature of the hot air mixture is preferably in the range from 450 to 600 ° C.

Processed grain with a temperature equal to the ambient temperature, as a rule, is fed into the storage tank for subsequent storage of grain.

The technical result from the use of the invention is to obtain grain that can retain its technological characteristics for storage for a long time, despite damage by a bug bug, which is ensured by heating the grain to a temperature at which protein coagulation and neutralization of the proteolytic tryptase enzyme occur.

The proposed method is as follows.

The grain damaged by the bug bug is moistened to a moisture content of 15-19.4% and a batch weighing at least 50 tons is formed from the moistened grain, after which they are treated with a heat-air mixture for 1.5-5 seconds, the temperature of which is in the range from 450 up to 600 ° C. The grain should be heated to a temperature of 55-75 ° C. Then the grain and the hot-air mixture are evenly distributed, followed by bringing the grain temperature to a value equal to the ambient temperature.

The processed grain with a temperature equal to the ambient temperature is fed into a storage tank for subsequent storage of grain.

An example implementation of the method. Grain processing was carried out to improve the technological (quality) indicator of grain from the third to the second group of IDK.

When implementing the method, a grain dryer DSP-32 was used, equipped with a high-pressure fan, pneumatic tube with a feeder, a separator with a cargo valve and a storage hopper.

For heat treatment of grain, a pneumatic heat exchanger with a coolant temperature of up to 600 ° C was used. The duration of the grain contact with the coolant is 2-3 seconds.

Three grain samples were processed - with a bug bug 6%, 10% and 14% (samples No. 1, No. 2 and No. 3, respectively).

The initial grain moisture before heat treatment (W1) was:

For sample No. 1 W1 ₁ = 10.8%;

For sample No. 2 W1 ₂ = 12.4%;

For sample No. 3, W1 ₃ = 11.4%.

Each of the samples was wetted to approximately W = 19%.

Then, four experiments were carried out with each of the three wetted samples, during which they were subjected to heat treatment at four temperature conditions - at a maximum drying temperature of 55 ° C, 60 ° C, 65 ° C, 70 ° C, to obtain humidity W about 13.5%.

Actually obtained moisture indices for moistened samples No. 1, No. 2 and No. 3 (W1 - before drying, W2 - after drying), as well as the amount of gluten (K1 - before drying, K2 - after drying) and the IDK indicator (IDK1 - before drying , IDK2 - after drying) are given below.

Sample No. 1 Sample No. 2 Sample No. 3 Drying mode at 55 ° С before W1 ₁ = 19.0% W1 ₂ = 19.4% W1 ₃ = 19.2% K1 ₁ = 24.8% K1 ₂ = 18.6% K1 ₃ = 0.00% IDK1 ₁ = 105% IDK1 ₂ = 110% IDK1 ₃ = 0.00% after W2 ₁ = 13.4% W2 ₂ = 13.2% W2 ₃ = 13.6%. K2 ₁ = 21.0% K2 ₂ = 17.4% K2 ₃ = 4.20% IDK2 ₁ = 100% IDK2 ₂ = 105% IDK2 ₃ = 120% Drying mode at 60 ° С before W1 ₁ = 19.2% W1 ₂ = 19.4% W1 ₃ = 19.2% K1 ₁ = 24.8% K1 ₂ = 18.6% K1 ₃ = 0.00% IDK1 ₁ = 105% IDK1 ₂ = 110% IDK1 ₃ = 0.00% after W2 ₁ = 13.9% W2 ₂ = 13.2% W2 ₃ = 13.0%. K2 ₁ = 24.2% K2 ₂ = 16.8% K2 ₃ = 3.60% IDK2 ₁ = 100% IDK2 ₂ = 100% IDK2 ₃ = 120% Drying mode at 65 ° C before W1 ₁ = 19.0% W1 ₂ = 19.4% W1 ₃ = 19.2% K1 ₁ = 24.8% K1 ₂ = 13.6% K1 ₃ = 0.00% IDK1 ₁ = 105% IDK1 ₂ = 110% IDK1 ₃ = 0.00% after W2 ₁ = 13.0% W2 ₂ = 12.8% W2 ₃ = 13.2% K2 ₁ = 24.0% K2 ₂ = 18.2% K2 ₃ = 4.0% IDK2 ₁ = 95% IDK2 ₂ = 100% IDK2 ₃ = 115% Drying mode at 70 ° C before W1 ₁ = 19.6% W1 ₂ = 19.4% W1 ₃ = 19.8% K1 ₁ = 24.8% K1 ₂ = 18.6% K1 ₃ = 0.00% IDK1 ₁ = 105% IDK1 ₂ = 110% IDK1 ₃ = 0.00% after W2 ₁ = 13.4% W2 ₂ = 13.6% W2 ₃ = 13.2%. K2 ₁ = 24.0% K2 ₂ = 48.2% K2 ₃ = 3.6% IDK2 ₁ = 95% IDK2 ₂ = 100% IDK2 ₃ = 115%

The results obtained when processing a production batch of grain are summarized in table 1.

Table 2 shows the quantitative and qualitative characteristics of wheat grain before and after applying the proposed method of heat treatment of grain.

During testing, the quantity and quality of gluten was determined in accordance with GOST 13586 “Grain. Methods for the determination of weed and grain impurities using the U1-EAZ analyzer, glassiness in accordance with GOST 10987 “Grain. Methods for determining glassiness.

As follows from table 2, the grain as a result of heat treatment was brought to a stable state with an improvement in the quality characteristics of grain according to the IDK and gluten. At the same time, it was possible to improve the flour and baking advantages of wheat grains and flour produced from experimental samples.

Table 1 CHARACTERISTICS OF GRAIN AND HEAT CARRIER VALUES A type A mixture of types Class 5-3 class Growing area CCHR (central chernozem region) Glassy 40-50% Impurity content 2-4% grain admixture 2-5% The degree of damage to the grain bug-bug 2-5% Grain moisture before drying 12.0-14.5% after drying 13.5-14.0% Moisturizing grain 16.5-17.5% Grain temperature before drying 18-24 ° C after drying 24-28 ° C Gluten before drying after drying 5-25% 10-25% Gluten quality before drying 120-90 units. after drying 80-100 units Maximum grain heating temperature 65-70 ° C Duration of grain contact with the coolant 2-4 sec Temperature of drying agent (coolant) 450-600 ° C

Claims (3)

1. The method of heat treatment of wheat grain damaged by a bug bug, characterized in that they moisten the grain to a moisture content of 15-19.4%, after wetting, a batch of damaged grain is formed with a mass of at least 50 tons, the mixture is treated with a heat-air mixture for 1.5- 5 s, providing heating of the grain to a temperature of 55-75 ° C, and cool the grain to a temperature equal to ambient temperature. 2. The method according to claim 1, characterized in that the temperature of the hot air mixture is in the range of 450-600 ° C. 3. The method according to claim 1 or 2, characterized in that the treated grain with a temperature equal to the ambient temperature is fed into a storage tank for subsequent storage of grain.