RU2266006C1 - Method for producing of extruded grain sticks - Google Patents

Abstract

FIELD: food-concentrate industry, in particular, manufacture of extruded products.

SUBSTANCE: method involves using unshelled triticale grains, wheat germs and condensed fat-free milk as basic products; grinding unshelled triticale grain with weight part of moisture of 10-11% to 0.32-0.63 mm sized particles; mixing ground grains with condensed fat-free milk and wheat germs, said components being used in the ratio of 7:1:2, respectively; feeding resultant mixture to extruder for processing thereof, with product having temperature of 440-445 K when it is in zone upstream of die, and pressure in said zone ranging between 7.0 and 7.5 MPa; coating resultant product with sugar-and-nut additive used in an amount of 3% by weight of extruded grain sticks.

EFFECT: provision for producing of high-quality combined extruded products with increased nutritive value.

2 dwg

Description

The invention relates to food-concentrate industry, in particular to the production of extruded products.

Closest to the proposed technical essence and the achieved effect is a method of preparing extrusion products (Patent No. 1829916, MKI ³ A 23 P 1/08, publ. 07/23/1993, B.I. No. 27), which consists in mixing products with subsequent extrusion of the mixture.

The disadvantages of this method are the limitations of its application in terms of processing grain raw materials, as well as the harsh process conditions - high pressure and temperature, which is undesirable when extruding heat-sensitive food mixtures.

The technical task of the invention is to obtain a combined extruded product of high quality, increasing its nutritional value and expanding the range of extruded products.

The problem is achieved in that in a method for the production of extruded grain sticks that includes grinding the starting products, mixing and extruding the resulting mixture, it is new that the starting products use unpeeled triticale grain, wheat germ and condensed skim milk, unpeeled triticale grain with a mass fraction moisture 10 ... 11% is crushed to a particle size of 0.32 to 0.63 mm, then mixed with condensed skim milk and wheat germ in a ratio of 7: 1: 2, respectively and fed to the extruder, where they are processed at a product temperature in front of a matrix of 440 ... 445 K and a pressure in the prematrix zone of the extruder of 7.0 ... 7.5 MPa, the resulting extrudate is drained with a sugar-nut additive in an amount of 3% by weight of extruded cereal sticks.

The technical result of the invention is to obtain a high-quality extruded product with high nutritional value, subject to rational process parameters (temperature and pressure in front of the matrix, etc.), as well as expanding the range of extruded products.

Figure 1 shows a comparative description of the amino acid composition of extruded grain sticks and a reference protein according to the FAO / WHO scale of sticks; figure 2 is a diagram of the nutritional value of extruded grain sticks in comparison with the balanced nutrition formula.

The disadvantage of traditional grain extrudates is that they use cereals, which are produced by sequential separation, peeling, grinding and crushing of grain. At the same time, the content of protein, fiber, fat, vitamins and minerals is reduced due to the removal of the membranes, the aleurone layer and the germ. In view of this, the use of peeled grain for extrusion will increase the nutritional value, as well as significantly reduce the cost of extrudates, since the cost of grain is 80 ... 90% lower than the cost of cereals.

The method is as follows.

The following raw materials are used: unshelled triticale grains of the Amphiploid 1 variety, wheat germ, which is a by-product of the milling industry and condensed skim milk (GOST 1923-78).

The triticale grain is subjected to cleaning on a grain cleaning combined machine ZKM-1,5, which consists of a separator, a trie-puppet collector and a scouring machine. Cockle impurities, broken and punctured grains, mineral impurities are emitted from the grain mass, they clean the surface of dust. Unflaked grain with a mass fraction of moisture of 10 ... 11% is fed into a hammer mill, where it is crushed and sieved through a No. 2 sieve to level the particle size distribution of the particles to a size of 0.32 to 0.63 mm. Then, metal impurities are separated from the grain on a magnetic column. The peeled grain thus prepared is loaded into the mixer and thoroughly mixed with skim milk condensed to 70% solids and wheat germ in a ratio of 7: 1: 2, respectively.

When choosing the prescription composition of the mixture, a number of factors were taken into account. Firstly, the need for maximum enrichment of the extruded product, mainly containing carbohydrates, with proteins and minerals in order to achieve their therapeutic, prophylactic or physiological dose. Secondly, the achievement of a pleasant taste and attractive structure characteristic of products of this class.

Next, the mixture is processed on an extruder at a product temperature in front of a matrix of 440 ... 445 K and a pressure in the prematrix zone of the extruder of 7.0 ... 7.5 MPa.

The processed material through the loading pipe enters the working chamber, where it is moved by a screw to the matrix. As you move the product in the mixing zone is partially mixed, in the compression zone there is an abrupt increase in pressure and compaction of the product due to a sharp decrease in the size of the screw channel. In the plasticization zone, the product particles are partially converted to melt due to friction between the product particles and the screw turns. Then there is further compression of the product. Further, in the homogenization zone, the transformation of softened particles into a homogeneous melt occurs due to an increase in pressure. The melt pressure of the product in the dosing zone reaches the required value, the final melting of small inclusions is ensured, and a melt is formed uniform in structure and temperature. In the stabilization zone, the pressure and temperature fields of the melt of the product are equalized. Then it enters the pre-pricing zone and is forced through the outlet in the matrix. After the product leaves the matrix as a result of a sharp drop in temperature and pressure, moisture evaporates instantly, which leads to the formation of a porous structure and an increase in the volume of the extrudate (expansion), with deep transformations of its structure: breaking of the cell walls, destruction, hydrolysis [Thermoplastic extrusion: scientific foundations, technology, equipment // Pod. ed. A.N. Bogatyreva, V.P. Yuryev. - M.: Step, 1994. - 200 p.].

The crushing of unshelled grain on a hammer mill has a positive effect on extrusion, since the dense shell of the grain is destroyed, and the inner layers become accessible to temperature and pressure.

In this case, extruded grain sticks of good quality are obtained, the degree of expansion of which is about 300% with a matrix diameter of 3-10 ^-3 m (the degree of expansion is defined as the ratio of the cross-sectional area of the extrudate to the area of the exit hole of the extruder matrix).

The obtained extruded grain sticks are loaded into a pelleting drum and drained with a sugar-nut additive in an amount of 3% of the mass of extruded grain sticks for 5 minutes. The composition of the additive includes: sugar with a particle size of not more than 0.1 mm - 5 g / 100 g of product, hazelnut paste (grated hazelnuts) - 5 g / 100 g of product.

The method is illustrated by the following example.

The following raw materials are used: unshelled triticale grains of the Amphiploid 1 variety, wheat germ, which is a by-product of the milling industry and condensed skim milk (GOST 1923-78).

The triticale grain is subjected to cleaning on a grain cleaning combined machine ZKM-1,5, which consists of a separator, a trie-puppet collector and a scouring machine. Cockle impurities, broken and punctured grains, mineral impurities are emitted from the grain mass, they clean the surface of dust. Unflaked grain with a mass fraction of moisture of 10 ... 11% is fed into a hammer mill, where it is crushed and sieved through a No. 2 sieve in order to equalize the particle size distribution from 0.32 to 0.63 mm. Then, metal impurities are separated from the grain on a magnetic column. The peeled grain thus prepared is loaded into the mixer and thoroughly mixed with condensed milk, fat-free to 70% solids, and wheat germ in a ratio of 7: 1: 2, respectively.

Next, the mixture is processed on an extruder at a product temperature in front of a matrix of 440 ... 445 K and a pressure in the prematrix zone of the extruder of 7.0 ... 7.5 MPa.

The extruder should operate at a product pressure in the pre-matrix zone that does not exceed the optimum value. This is necessary, since the pressure value uniquely determines the temperature of the product processing, on which the quality of the finished product, in turn, depends. Established [Thermoplastic extrusion: scientific foundations, technology, equipment / Under. ed. A.N. Bogatyreva, V.P. Yuryev. - M .: Step, 1994. - 200 p.] That the main components (carbohydrates, proteins, fats, vitamins, etc.) of food products have different optimal temperatures necessary for complete and qualitative physicochemical changes during extrusion.

For an efficient and high-quality extrusion process, it is necessary to select the nature of the temperature change at which the main components of the products are subjected, on the one hand, to a complete hydrothermal treatment, and, on the other hand, they have a “soft” (sparing) temperature effect that prevents their thermal decomposition .

Analysis of theoretical and experimental data [Ostrikov A.N. Extrusion in food technology / A.N. Ostrikov, O.V. Abramov, A.S. Rudometkin - St. Petersburg :. GIORD - 2004. - 288 pp.] Showed that for high-quality extrusion processing, a gradual increase in the temperature of the product with subsequent stabilization is necessary. It was experimentally established that for this product, the temperature in front of the matrix T = 440 ... 445 K allows pressure to be reached in the prematrix zone of the extruder P = 7.0 ... 7.5 MPa. It is in this temperature range that the mixture undergoes full and deep physico-chemical changes in proteins, carbohydrates and other components, giving them the properties most suitable for complete assimilation by the human body.

According to the research results, the safety indicators of the extrudate comply with the requirements of SanPiN 2.3.2.560-96.

The extruded grain sticks obtained with rational process parameters are examined by a set of indicators characterizing the consumer properties, nutritional and energy value of the finished product. They are crushed, sieved through a metal mesh No. 025 (GOST 4601-73) and subjected to analysis. Extruded grain sticks are analyzed according to organoleptic indicators according to GOST 15113.3-77, humidity according to GOST 15113.4-77, acidity according to GOST 15113.5-77.

Organoleptic characteristics: the product was obtained in the form of straight or curved short sticks of rounded cross section, with a rough surface and developed porosity. In terms of color (creamy with a brownish tint), taste and aroma (corresponding to the raw materials with a distinct creamy aftertaste), the extrudate has satisfactory consumer data characteristic of such a group of food products as “breakfast cereals”.

To assess the quality characteristics of blown grain sticks, the following physicochemical properties were determined: swelling - 3.1 g / g, solubility - 41.2% and the water holding capacity of the crushed extrudate - 4.55 g / g. It has been established that these indicators of blown grain sticks correspond to those characteristic of traditional breakfast cereals.

Other physico-chemical characteristics (table) also corresponded to the standards for this category of products. The energy value of the resulting product is 1356.7 kJ / 100 g.

Determination of the biological value of extrudates. Assessment of the amino acid balance and biological value of the product was carried out according to the following indicators: the difference coefficient of amino acid scores (KRAS) and biological value (BC) of food protein.

As a result of the experiment, it was determined that the mass fraction of amino acids in the extrudate exceeds their content in the triticale grain. This is due to a decrease in the final moisture content of the extrudate and partially its enrichment with protein substances. At the same time, there is a significant increase in such essential amino acids as isoleucine, lysine, tryptophan.

The introduction of condensed skim milk, characterized by a high protein content, into the prescription mixture causes an almost twofold increase in the calorie content of the sticks.

The biological value of blasted grain sticks was 86%.

Table
Physico-chemical characteristics of the extrudate The name of indicators Dimension Extrudate Humidity % 5.9 Acidity hail 8.1 Bulk density kg / m ³ 246 Mechanical strength N 1.41 Mass fraction of total sugar, in terms of SV % 3.19 Mass fraction of fat, in terms of SV % 3.85

Nutritional analysis of the developed extruded product. One of the main requirements for food products, in addition to high consumer properties, is the balance of their composition.

The ratio of components in the "ideal" product, justified by the Institute of Nutrition of the Academy of Medical Sciences of the Russian Federation, in comparison with the composition of the obtained extrudates is presented in figure 2. By consuming 100 g of blown grain sticks, you can satisfy the daily protein requirement by 29.7%, carbohydrates - 69.2%, minerals - 36%.

With a sufficiently high content of proteins, carbohydrates, vitamins and minerals, the finished product is poor in fats, minerals and vitamins. The low content of fats and minerals is due to their low content in the initial mixture. Traces of water-soluble vitamins (groups B ₁ , B ₂ , C) were found in the extrudate, fat-soluble vitamins (groups A, D, E, PP) are better preserved in the extrudate, but also in a small amount.

Therefore, pelleting of blown grain sticks with a sugar-nut additive is used to increase the vitamin value of the finished product.

The use of hazelnut paste (grated hazelnuts) is due to the high content of fat (60%), protein (20%), vitamin E, minerals: potassium, iron, cobalt. By caloric content, walnut exceeds fish and meat. As a dietary product, hazelnuts are used for diseases of the cardiovascular system and anemia, enlargement of the prostate gland, varicose veins, phlebitis, trophic ulcers of the leg and capillary hemorrhages. Hazelnut paste (grated hazelnuts) is used as a filler for breakfast cereals, as an additive in the production of chocolate-nut pastes, creams, glazes, caramels, yoghurts, ice cream and much more.

As can be seen from the example and the foregoing, in the production method for the production of extruded grain sticks, the most effective is that the starting products use unshelled triticale grains, wheat germ and condensed skim milk, unpeeled triticale grains with a mass fraction of moisture 10 ... 11% are crushed to a particle size of 0.32 to 0.63 mm, then mixed with condensed skim milk and wheat germ in a ratio of 7: 1: 2, respectively, and fed to an extruder, where they are processed at a temperature round product before the matrix 440 ... 445 K and a pressure in the zone of the extruder predmatrichnoy 7.0 ... 7.5 MPa, resulting extrudate drazhiruyut sugar nut additive in an amount of 3% by weight of the extruded cereal sticks.

The proposed method in comparison with the base will allow:

- receive extruded grain sticks with good consumer properties and a sufficiently high biological and nutritional value; they are more balanced in the composition of essential amino acids, and are also optimized according to the criterion “coefficient of difference of amino acid scores” (KRAS);

- use widespread and inexpensive types of raw materials as initial components of the mixture;

- expand the range of products during the processing of various raw materials with unstable properties.

Claims (1)

A method for the production of extruded grain sticks, including grinding the starting products, mixing and extruding the resulting mixture, characterized in that the starting products use unshelled triticale grain, wheat germ and condensed skim milk, unshelled triticale grain with a moisture content of 10 ... 11% crushed to a particle size of 0.32 to 0.63 mm, then mixed with condensed skim milk and wheat germ in a ratio of 7: 1: 2, respectively, and fed to an extruder, where they are processed batch at a product temperature in front of the matrix 440 ... 445 K and a pressure in the prematrix zone of the extruder 7.0 ... 7.5 MPa, the resulting extrudate is drained with a sugar-nut additive in an amount of 3% by weight of extruded grain sticks.

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