RU2268615C1 - Method for producing of buckwheat flour - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of flour from buckwheat.

SUBSTANCE: method involves cleaning buckwheat grains; providing fractionation and moistening to 24-30% moisture content; conditioning for 4-8 hours and providing thermal processing by conductive-convective process at temperature of 160-190 C for 2-3 min; cooling grain; shelling; sorting and grinding into flour.

EFFECT: reduced process time and power consumption and increased yield of product owing to employment of indicated sequence of operations.

1 dwg, 2 tbl

Description

The invention relates to the food industry and can be used in the production of buckwheat flour.

A known method of producing flour for children and diet food, involving the grinding of oat, rice or buckwheat. The crushed cereals are mixed with a saccharifying component - barley malt flour. Next, water is introduced in an amount of 80-140% by weight of the mixture. At a temperature of from 70 ° C to 72 ° C, the suspension is heated for 10-30 minutes. Then dried at a temperature of 130-140 ° C. The resulting product is ground into flour (see patent SU No. 1316640, IPC A 23 L 1/10, Bull. No. 22, 06/15/1987).

The main disadvantages of this method of producing flour are the energy intensity of the process, due to the cost of heating the suspension to 70-72 ° C, drying to a moisture content of 6% and the high cost due to the use of finished cereals and barley malt flour to obtain the product.

The closest solution in technical essence to the present invention is a method for producing buckwheat flour, where instead of traditional hydrothermal treatment, double drying is used. Buckwheat is subjected to preliminary cleaning on a separator, dried to a moisture content of about 12%. Then the grain is sent to the grain cleaning department, where it is passed through a scraper. The cleaned grain is first sent to roller mills, the rollers of which crush the shells and free the core from them. The core is again dried to a moisture content of not higher than 12%. From the dryer, the product goes to the sieve to separate the shells and flour. The scheme for grinding buckwheat into flour includes three torn and two grinding systems and the required number of sorting systems (see TSNIITEI, Library for Specialists in the Milling and Cereal Industry, 1994, p. 32-33).

However, the use of dryers in the known method requires high energy consumption, the drying speed is quite low, while warm air with high energy potential is emitted from the dryer into the atmosphere.

Thus, the technical task of the proposed method is the development of resource-saving technology for the production of flour from buckwheat.

The technical result of the invention is to reduce the duration of the processing process, reduce energy consumption, increase yield.

The specified technical result is achieved by the fact that in the method of producing buckwheat flour, which involves cleaning grain, fractionation, heat treatment, peeling, sorting and grinding, according to the invention, after fractionation, the grain is moistened to 24-30%, cured for 4-8 hours, and heat treatment is carried out conductively-convective method at a temperature of 160-190 ° C for 2-3 minutes, after which the grain is cooled.

Distinctive features of the proposed method are new conditions for the processing of buckwheat grain, namely moistening up to 24-30%, smoothing for 4-8 hours, heat treatment by the conductive-convective method at a temperature of 160-190 ° C for 2-3 minutes.

The set of operations of moistening, smoothing and heating grain in a conductive-convective way contributes to the fact that it develops complex processes of a physico-chemical and biochemical nature, leading to noticeable changes in the technological advantages of grain. Technological properties were evaluated by peeling coefficient, which has a significant impact on the yield of finished products. Changes in the physicochemical properties of buckwheat grain are in loosening of the endosperm, an increase in the volume of caryopsis, which occurs as a result of excessive pressure inside the caryopsis. Thus, the thermal moisture treatment of buckwheat grain increases the fragility of the kernel with the creation of prerequisites for reducing the energy costs of grinding it, which leads to a reduction in the duration of the technological cycle. When moistening and smoothing buckwheat, swelling of starch granules occurs, activation of the enzymatic system of grain, destruction of biopolymers. During heat treatment, partial dextrinization of starch and protein denaturation are observed, which helps to increase the digestibility of the product. The development of the above processes is ensured by the optimal grain processing regimes established experimentally: moistening up to 24-30% and curing for 4-8 hours, conductive-convective heating at a temperature of 160-190 ° C for 2-3 minutes.

The choice of optimal grain processing parameters was carried out using indicators as a criterion: peeling efficiency, content of basic chemicals. In order to establish optimal processing parameters, the grain was moistened within 20-36% and cured for 2-14 hours. Data on the change in the coefficient of peeling of buckwheat grain, heat-treated at a temperature of 160-190 ° C, depending on the degree of moisture and the duration of smoothing are presented in table 1.

Table 1 Humidity Duration of tearing, hour grains 2 four 5 6 7 8 9 10 12 fourteen to the WTO,% Peeling ratio,% one 2 3 four 5 6 7 8 9 10 eleven twenty 90.2 92.8 94.6 97.0 95.6 93.0 90,4 89.0 92.5 85.0 24 92.2 93.5 95.0 95.5 94.2 92.1 90.0 88.4 94.2 84.5 25 92.7 93,4 94.8 95.2 93.8 92.1 89.8 88.0 89.0 87.3 26 93.0 93.5 94.2 95.0 94.0 92.0 89.5 87.0 87.5 86.0 27 90.2 93.6 94.0 94.5 94.0 92.5 88.4 86.3 88.0 85.0 28 83.0 83.5 84.3 96.0 94.3 89.4 87.6 84.5 90.9 80.0 29th 84.2 85.0 86.5 96.3 94.6 90.0 87.0 85,2 91.0 80.5 thirty 90.2 93.6 96.0 97.2 96.4 94.3 88.0 89.0 90.0 91.6 32 91.1 94.7 97.5 98.0 97.2 93.5 90.2 88.0 89.7 93.0 36 92.0 84.0 84.6 86.0 83,2 82.6 82.1 81.0 89.0 82.3

From table 1 it can be seen that the best results are achieved when processing grain with a moisture content of 32%, which has been cured for 6 hours. With these parameters, the coefficient value is 98%. However, the moisture indicator after moisture treatment is of great importance, because the final humidity of the finished product depends on it. The moisture content of the flour should be no more than 15.0% (see TU 9293-005-00932169-96). Such humidity corresponds to the moisture content of grain moistened to 30%. With an increase in humidification of more than 30%, the humidity of the product becomes higher than 15%, which is undesirable.

When the grain is moistened less than 24%, the peeling coefficient is high, but with further heat treatment, the shells of insufficiently moistened grain become brittle, crumble together with the kernel during the peeling process and end up in flour. And when the grain is moistened up to 24-30%, the shells are more plastic and during the peeling process they crack apart and do not crush.

Thus, as a result of the studies, the following optimal modes of thermal treatment were selected: moisturizing up to 24-30%, smoothing for 4-8 hours.

When conductively convective heating (roasting) moistened buckwheat grains at a temperature of 160-190 ° C for 2-3 minutes, internal vaporization occurs in it with an increase in pressure, which leads to an increase in the volume of grains and cracking of the shells along the faces. This causes a significant weakening of intermolecular bonds in different parts of the endosperm. The core freed from the shells is easy to grind, which made it possible to reduce the grinding process from 6 systems to 1 in comparison with the prototype and reduce energy consumption. The optimal modes are established experimentally.

At a heat treatment temperature above 190 ° C, burning of small and medium grains was observed. At temperatures below 160 ° C, the moisture content of the grain remained high enough for further processing. To select the optimal temperature, heat treatment was carried out at different temperatures: 100-130 ° C, 130-160 ° C, 160-190 ° C. The drawing shows the effect of the heat treatment temperature on the peeling coefficient.

The presented graph shows that the best indicators of the coefficient of peeling obtained at a temperature of 160-190 ° C. Thus, the optimum temperature of the heat treatment is 160-190 ° C.

Comparison of the proposed method with other technical solutions known from the prior art made it possible to establish that the authors have not identified solutions that include a combination of features similar or equivalent to those claimed.

This allows us to conclude that the proposal meets the criteria of "novelty" and "inventive level".

The proposed method for producing buckwheat flour is as follows.

Buckwheat is cleaned by known methods, sorted into three fractions, subjected to moisture heat treatment (WTO): moistening up to 24-30%, curing 4-8 hours, heat treatment in a conductive-convective way at a temperature of 160-190 ° C for 2-3 minutes, cool , then peel, sort the peeling products, chop the core and crushed, control the flour. Buckwheat flour has the following sieve characteristics: passage through sieve No. 35, the residue on the sieve is not more than 5%. The yield of flour is 76-78%.

Organoleptic characteristics of buckwheat flour obtained by the proposed technology: color - white with a yellowish tinge; the smell characteristic of buckwheat flour without extraneous odors is not musty. The chemical composition of the flour is presented in table 2.

table 2 An object Protein,% Starch,% Fat% Dextry
% Kletchat
ka,% Pectin. in,% Ash content,% Buckwheat flour 14.70 58.30 2,50 1.00 1,64 0.65 1,50

Examples confirming the implementation of the method.

Example 1

Buckwheat grains are passed through magnetic shields and cleaned of mineral impurities on a stone collector. Then the grain enters the air-sieve separator, where large and light impurities are separated. Fine grain is removed by passing through a sieve ⌀ 3.0, a long impurity is removed on an oats picker. Then the grain is sorted into three fractions. The purified and fractioned grain is subjected to heat and moisture treatment: moisten up to 28%, cure for 6 hours, then the grain is fried at 175 ° C for 2.5 minutes, cooled. 30 minutes after the WTO is sent for peeling in a valdedec machine. The peeling ratio is 96%. After that, peeling products are separated. In the aspirator, husk is sifted. On grain sortings, a pass is removed through a sieve No. 08. Unheated grains are again returned to peeling. Croup and crusher goes to grinding. Sieve characteristic of flour: passage through a sieve No. 35, the residue on the sieve is not more than 5%. The yield of flour is 78%.

Example 2

Buckwheat grains are passed through magnetic shields and cleaned of mineral impurities on a stone collector. Then the grain enters the air-sieve separator, where large and light impurities are separated. Fine grain is removed by passing through a sieve ⌀ 3.0, a long impurity is removed on an oats picker. Then the grain is sorted into three fractions. The purified and fractionated grain is subjected to heat and moisture treatment: moisten up to 24%, bake for 4 hours, then the grain is fried at a temperature of 160 ° C for 3 minutes, cooled. 30 minutes after the WTO is sent for peeling in a valdedec machine. The peeling ratio is 93.5%, after which the peeling products are separated. In the aspirator, husk is sifted. On grain sortings, a pass is removed through a sieve No. 08. Unshelled grains return to peeling again. Croup and crusher goes to grinding. The yield of flour is 76%.

Example 3

Buckwheat grains are passed through magnetic shields and cleaned of mineral impurities on a stone collector. Then the grain enters the air-sieve separator, where large and light impurities are separated. Fine grain is removed by passing through a sieve ⌀ 3.0, a long impurity is removed on an oats picker. Then the grain is sorted into three fractions. The purified and fractionated grain is subjected to heat and moisture treatment: moisten up to 30%, bake for 8 hours, then the grain is fried at 190 ° C for 2 minutes, cooled. 30 minutes after the WTO is sent for peeling in a valdedec machine. The peeling ratio is 94.3%. After that, peeling products are separated. In the aspirator, husk is sifted. On grain sortings, a pass is removed through a sieve No. 08. Unshelled grains return to peeling again. Croup and crusher goes to grinding. The yield of flour is 77%.

The proposed method in comparison with the prototype has the following advantages:

1. Reducing the duration of the technological cycle.

2. Reducing energy costs.

3. The increase in the yield of finished products by increasing the coefficient of peeling.

Claims (1)

A method of obtaining buckwheat flour, characterized in that the grain is subjected to cleaning, fractionation, heat treatment, peeling, sorting and grinding, while after fractionation, the grain is moistened to 24-30%, cured for 4-8 hours, and the heat treatment is carried out by the conductive-convection method at a temperature of 160-190 ° C for 2-3 minutes, after which the grain is cooled.