RU2251455C2 - Method of milling amaranthus seeds - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method comprises purifying, moistening, and softening seeds, passing the seeds through smooth rollers for crushing core, breaking down seed shells and germs, with separating the germ from the core, crumbling the germ, passing the product obtained between rough rollers which rotate with different velocities and are members of a subsequent roller system for simultaneous crushing core, crumbling shells, grinding germs, and separating the germ from the core. The grates mounted downstream of each roller system are used for sorting.

EFFECT: enhanced quality of milling.

1 dwg, 1 tbl, 1 ex

Description

The invention relates to the food industry — more specifically, to methods for grinding amaranth seeds to produce flour, cereal, germ grains and germ and bran flour for baking and confectionery industries, and other types of production.

In any process of grinding grain and seeds of various crops, the problem of dividing the grains into anatomical parts along one or more separation boundaries is solved with more or less clarity for their further targeted use.

Amaranth seeds (shiritsa) are a rounded-shaped caryopsis, the anatomical parts of which are the almost round core-periderm (endosperm), covered by a horseshoe-shaped embryo, and shell.

In the patent literature, we did not find methods for processing amaranth seeds with a deep separation of it into anatomical parts.

From the technical literature, it is known to isolate fractions from amaranth seeds, consisting mainly of shells and the embryo, by grinding amaranth seeds and subsequent separation of the crushed mass into peridermal (endosperm) and oil-enriched fractions. (V.V. Klyuchkin. The main directions of processing and use of food products from lupine and amaranth - Magazine “Storage and processing of agricultural raw materials” - 1997. - No. 9. - P.31).

The article indicates that the separation occurs on a typical mill equipment with screening. After oil extraction, the resulting meal can be processed into skimmed amaranth flour, used as a source of protein and starch.

The data on the technology for the production of flour is not contained in the source.

A known method for the production of baking flour from wheat, including preparing the grain for grinding, crushing the grains in the stream between the smooth rollers, grain formation with stepwise crushing and grinding of the obtained products. At the same time, the grain is cleaned of impurities, conditioned, machined by passing it through smooth rollers that rotate at the same speed, and before being sorted, “pulverized” on scouring machines (ed. Certificate of the USSR No. 827159, published in BI No. 17, 1981 )

The disadvantages of the known method for the production of baking flour from wheat are the large length of the technological process due to the low intensity of the process of grain formation at the first stage of crushing and the inefficient use of grain due to the practical lack of separation of the embryo and the shells and the preparation of finished products from these anatomical parts.

A known method of grinding grain having a shell and a core in which the grain is purified from impurities and prepared by conditioning is subjected to compressive and shear forces using the first pair of rollers in such a way that the internal structure of the core changes and the shell is not damaged or is slightly damaged. Next, the product is sent directly to the second pair of rollers, which have a corrugated outer surface, and ground with them, and then further grinding is carried out with the following pairs of rollers and sifting of the grinding products so that mainly flour is obtained as the final product. Moreover, after the second pair of rollers or one of the following pairs of rollers, the grain is fed to a pair of rollers in which the outer surface of both rollers is made smooth or approximately smooth, so that the endosperm particles remaining on the shell when passing through this pair of rollers are at least partially separated from shell. According to the described method, the grain is subjected to special treatment before conditioning or after it, for example, in a peeling, scouring or grinding machine or a machine for separating the embryo from the grain (Pat. RF No. 2181308, published in BIPM No. 11, 2002).

In the above method, the rollers in the first pair can have approximately equal or different speeds of rotation, with one roller having a smooth or approximately smooth outer surface and the other roller having a corrugated outer surface. The pair of rollers located directly behind it is made with flutes and has different speeds of rotation of the rolls. After one of the systems following this pair of rolls, the product is processed in at least one cutting mill. On the penultimate roller system, the rollers have corrugations with cut tops, and on the last roller, they are made with a smooth or approximately smooth outer surface and have different rotation speeds.

The disadvantage of the described grinding method is, in our opinion, that with a long technological process, only flour is obtained as a finished product; the embryo is isolated before grinding operations on separate auxiliary equipment; a clear separation of the caryopsis into anatomical parts does not occur, because the shells with the embryo are not separated, the structural and mechanical properties of the grain core are weakened, as a result of which it becomes impossible to obtain flakes from the whole grain core. The positive is that during compression of the caryopsis with a shift, the strength bond of the endosperm with the shells decreases.

Such a process most closely reflects the essence of the invention, adopted by us as a prototype.

The invention solved the problem of the most clear separation of the amaranth seed grains into anatomical parts to obtain from them in one technological process finished products of an expanded assortment in the form of flakes and flour from the kernel (endosperm), cereal from the embryo, germ flour from the embryo, and bran flour from the shells.

To obtain such a technical result, the proposed method for grinding seeds provides for their cleaning, moistening, weaning, passing seeds between smooth walds to ensure flattening of the kernel, rupture of the shells of seeds and the embryo with a breakdown in communication between them and between the embryo and the nucleus, as well as partial chipping of the embryo, sequential skipping of the obtained product between the rough rollers rotating at different speeds, the rollers installed in series, to ensure simultaneous roll systems on each of them flaking the kernel, peeling the shells and grinding the embryo with its separation from the nucleus, sorting on sieves installed after each roller system, releasing germ grains and a mixture of germ and bran flour at all stages of sorting and, at the last stage, endosperm flakes, from which they are obtained by grinding flour, and the mixture of germ and bran flour is divided into whitefish with obtaining finished products - germ flour and bran flour.

Distinctive features of the proposed method is that the crushing of the seed kernel is carried out with each pass of seeds between the rollers. At the same time, during the first pass between smooth rollers, all anatomical parts of the seeds are deformed - the kernel is crushed, the shells of the seeds and the embryo break, the bonds between them and between the embryo and the nucleus are broken, but the integrity of the mass of the nucleus and the shells is preserved, and the embryo is partially tinted from the seed.

The difference is also that after the first pass, the deformed product is complexly processed on several successive roller systems between the rough rollers rotating at different speeds, simultaneously peeling the shells, additionally flattening the core unfolded into a “petal”, and grinding the embryo with its separation from the core into one working body.

The difference is that after each roller system, the product is sorted on sieves, isolating finished products - germ grains from all systems, flakes - from the last system, and flour of different varieties in this method is obtained by grinding finished flakes consisting of pure endosperm. At the same time, a fine fraction is taken from all systems during sorting - a mixture of germ and bran flour, which at the final stage of the process is separated on separate equipment into germ and bran flour.

In our opinion, such differences are new, as they are not identified from the prior art, and significant, as they provide a solution to the problem.

The influence of the revealed differences on the achievement of the goal is expressed in the fact that flattening allows you to gently affect the caryopsis with the small efforts of the working bodies at the first pass and thereby prepare it for separation into the anatomical parts with the following influences. So, when seeds are compressed and small compression and shear strains occur at the first pass between smooth rollers, the shells and the embryo break, partial embossing occurs and the bonds break at two separation boundaries: between the embryo and the nucleus and the embryo — the shells. In this case, the core loses its rounded shape and flattened while maintaining the integrity of the mass and internal structure. The combined force effects of the second stage of processing, carried out on rough rolls rotating at different speeds, make it possible to separate the shells, the embryo and the endosperm, as the bonds between these anatomical parts are broken, and the endosperm is crushed into flakes. At the same time, further destruction of the embryo takes place and its grinding into grains, which, when sorted, is taken out as an independent finished product. Along the way, the embryo and the bran are excreted.

Thus, the embryo stands out in the form of a new product - germ grains directly in the main process without auxiliary equipment; it turns out a number of new finished products - flakes from the kernel (endosperm), two types of flour and flour from flakes, i.e. expanded range of finished products.

The invention is illustrated in the drawing, which shows the grinding scheme.

The proposed method is carried out in the following sequence.

Amaranth seeds, previously cleaned of impurities, which have been moistened and smoothed out, are passed between smooth rollers (conditioning system), where they undergo compression with shear under small deformations. In this case, the rupture of the shells and the embryo with the breaking of the bond between them, partial chipping of the embryo and the destruction of the bonds between the germ and the nucleus, the germ and the shell. The core is partially flattened. The entire mass of the formed product is sent, without separation, directly to the first roller system, the rollers of which are made with a rough surface and are informed substantially different rotational speeds.

In the roll gap of this system, the product is subjected to complex compression treatment at greater shear deformations than on the first system by simultaneous additional crushing of the core, peeling of the shells and grinding of the embryo with its separation from the core and shells. So the product is processed sequentially in no more than four systems, and after each roller system, the resulting product is sorted on sieves and germ grains are isolated from all systems, and endosperm flakes from the last system as finished products. At all stages of sorting, a mixture of germ and bran flour is also isolated, which is then separated on sieves into two finished products. Flour of different varieties from endosperm is obtained by grinding the resulting flakes on traditional equipment.

Amaranth flour of all varieties can be used, including as an improver, in baking, confectionery, and pasta production; flakes have independent use; germ grains are used in extrusion, in sausage and other industries, flour - in animal feed.

Thus, the new range of amaranth seed grinding products will find application in the production of healthy foods.

Example

The grinding of amaranth seeds was carried out according to the scheme shown in the drawing.

The peeled and moistened amaranth seeds are placed in the hopper 1, where they are smoothed out. Then the seeds through the magnetic apparatus 2 are sent to the conditioning machine of the RSA-2 grinding mill, in which they are passed between smooth rollers 3, affecting each seed with small shear deformations due to the ratio of 1.05 roller speeds. As a result, the kernel is crushed, the shells of the seeds and the embryo break with a break in the connection between them and between the embryo and the nucleus, as well as a partial chipping of the embryo.

The resulting product is successively passed between 4 rough roller systems, machines of the RSA-4 grinding mill, rotating sequentially between different rough rolls rotating at different speeds. As a result of exposure to large shear deformations, characterized by a ratio of roll speeds of 1.25, the core is flaked on the systems, shell peeling and grinding the embryo with its separation from the nucleus. After each roller system, the product is sorted on sieves 5 of the RSA - 4 grinding sorter, isolating germ grains and a mixture of germ and bran flour at all stages of sorting and endosperm flakes at the last stage. From these flakes, by grinding between the rollers 7 of the PCA - 2 unit, flour is obtained. A mixture of germ and bran flour is separated on sieves 6 of the PCA - 2 aggregate, obtaining finished products - germ flour and bran flour. Finished products are placed in bins 8.

According to the developed method, 12700 kg of amaranth seeds were processed.

As a result of grinding, from 100% of seeds 58% of flakes, 33% of germ grains, 6% of bran bran, 4% of germ flour were obtained.

The presented table shows the advantage of the developed method in comparison with conventional technology, which consists in a significant difference in the chemical composition of the main products obtained by the method - cereal flour, germ grains from the chemical composition of seeds and whole amaranth flour produced by conventional technology.

Product name Content in% Starch Fat Squirrel Amaranth seeds 65.54 6.4 18.02 Wholemeal flour 72.37 7.4 13.68 Flake starchy flour 87.98 2.2 6.39 Germ Krupka 34.70 17.3 28.71

All products received have different purpose. Thus, as a result of the implementation of the method, the problem of deep processing of amaranth seeds on the basis of their effective separation into anatomical parts is solved.

Claims (1)

A method of grinding amaranth seeds, which involves cleaning, moisturizing, picking up seeds, passing seeds between smooth rollers to ensure kernel flattening, rupture of seed shells and the embryo, breaking the connection between them and between the embryo and the nucleus, as well as partial staining of the embryo, sequential skipping of the obtained product between roughened rollers rotating at different speeds with successively installed roller systems to ensure simultaneous flaking of the core, peeling of shells and the maul of the embryo with its separation from the nucleus, sorting on sieves installed after each roller system, with the separation of germ grains and a mixture of germ and bran flour and, at the last stage, endosperm flakes, from which flour is obtained by grinding, and the mixture of germ and bran torments are divided on sieves with the receipt of finished products - embryo flours and bran flours.