RU2289273C1 - Method for producing of buckwheat flour - Google Patents

Abstract

FIELD: flour-milling industry, in particular, process used in buckwheat houses.

SUBSTANCE: method involves cleaning buckwheat grain from contaminants; producing whole buckwheat grain by sorting out into fractions; shelling grain and sorting out shelled product; providing hydrothermal processing by soaking whole buckwheat grains in vacuumizer with sufficient vacuum extent at residual pressure of 0.07-0.08 MPa; conditioning in rest bin and drying in grain drier to moisture content of 11-12%; milling whole buckwheat grains in roll machines after passage through magnetic separators; sorting out milling products in redressers; directing resultant buckwheat flour into ready product bins.

EFFECT: reduced consumption of power for producing of buckwheat flour by reducing consumption of energy for soaking and drying processes.

Description

The invention relates to the field of the milling and cereal industry and can be used mainly in baking plants.

A known method for the production of buckwheat flour, including cleaning buckwheat grain from impurities, its hydrothermal treatment by steaming and drying, sorting into fractions, peeling with sorting of peeling products, milling the kernel, sorting the grinding products [see Krone Yu. Buckwheat - a food product with the future // Bread products. - 1994. - No. 1. - S. 54-57].

The main disadvantages of the known method of producing buckwheat flour are low consumer properties of flour due to its acquisition of dark, namely dark beige, color and intense aroma and taste due to steaming during hydrothermal processing of grain; high energy intensity due to the large expenditures of energy for hydrothermal processing of grain and grinding the kernel into flour, since after hydrothermal processing with steaming, the buckwheat kernel is plasticized and hardened.

A known method of hydrothermal processing of oat grain, including moistening the grain when vacuum is applied with a residual pressure of 0.03-0.05 MPa and supplying water to the grain for 10-60 s, followed by mechanical removal of excess surface moisture, grazing the grain for 2.5 -4.0 hours and drying [see patent RU 2169615, IPC 7 V 02 V 1/08].

This method of hydrothermal grain processing has an increased energy intensity due to the need to create a vacuum sufficient to moisten oat grain and subsequently reduce grain moisture during drying to a technological level. In addition, the vacuum created by moistening oat grains is too deep to moisten the buckwheat kernel - the kernel is waterlogged, which affects its technological properties, but is not energetically beneficial.

Closest to the proposed invention in terms of technical properties and the achieved result (prototype) is a method of producing buckwheat flour, which includes cleaning buckwheat grain from impurities, hydrothermal processing of grain by moistening with a double pass through humidifying machines of the A1-BShU-2 type, followed by breaking off in the bedding bins and drying in a grain dryer at a temperature of a drying agent of 175-180 ° C to a grain moisture of 12-12.5%. Next, sorting grain into fractions. Then the buckwheat grain is passed through magnetic separators. Hulled grain fractionally in valdedek machines. Sorting of peeling products is carried out in screenings, aspirators and suction columns. The whole and crushed core is milled in a roller mill after passing through magnetic separators. Sorting of the grinding products is carried out in screenings. The resulting buckwheat flour is sent to the hopper for the finished product [see patent RU 2239332, IPC 7 A 23 L 1/10, 02 V 1/08].

The main disadvantage of the described method of producing buckwheat flour is its high energy intensity, due to the increased energy consumption for moistening the grain, which requires twice its passage through the humidifying machines to achieve the required degree of moisture, and the increased energy consumption for drying the grain at a high temperature of the drying agent.

The present invention solves the problem of reducing the energy intensity of the method by reducing the energy costs for humidification and drying.

To achieve this technical result, in the known method for producing buckwheat flour, which includes cleaning the buckwheat grain from impurities, sorting the grain into fractions, peeling the grain to obtain a kernel and sorting the peeling products, grinding the kernel and sorting the grinding products obtained by peeling the buckwheat kernel, is subjected to hydrothermal processing by humidification, subsequent smoothing and drying, while moistening the core is carried out in a vacuum chamber when vacuum is set with a residual pressure of 0.0 7-0.08 MPa, and the core is dried to a moisture content of 11-12%.

The use of buckwheat kernels for hydrothermal treatment allows to reduce the energy intensity of the method by reducing the energy costs for humidification and drying, since no more than 65-70% of the total amount of grain fed to processing is directed to hydrothermal treatment - the kernel yield after peeling is not more than 70% .

Humidification of buckwheat kernels in a vacuum with a residual pressure of 0.07-0.08 MPa helps to accelerate the penetration of moisture into the kernel, which leads to an intensification of the moistening process, while the moisture content of the kernel reaches the required level and does not require re-hydration, respectively, reducing energy costs for the operation moisturizing.

At a residual pressure below 0.07 MPa, the process of hydration of the core is intensified to a significant degree, and it is humidified, in addition, the creation of a deeper vacuum leads to additional energy costs. At a residual pressure above 0.08 MPa, the core is not moistened to the required level.

Drying the buckwheat kernel to a moisture content of 11-12% is optimal, since with a kernel moisture after drying more than 12%, the chemical processes in it that develop during drying and affect the taste, aroma of flour, and its storage duration will not be sufficient, therefore consumer properties the flour has not reached the optimum level, and when the moisture content of the kernel after drying is less than 11%, the chemical processes in it are too intensified, which will cause darkening of the flour, in addition, energy costs for drying the kernel will increase.

The method of producing buckwheat flour is as follows. Purify buckwheat grain from impurities. Then the grain is sorted into fractions, then peeling the grain to produce a kernel and sorting the peeling products. The kernel obtained as a result of peeling of buckwheat grain is subjected to hydrothermal treatment, which consists in moistening the kernel in a vacuum chamber when vacuum is set with a residual pressure of 0.07-0.08 MPa, followed by smoothing in a bunker and drying in a grain dryer to a moisture content of 11-12%. Next, the core is passed through magnetic separators and milled in a roller mill. Sorting of the grinding products is carried out in screenings. Buckwheat flour is sent to the hopper for the finished product.

An example of a specific implementation of the method. After weighing, buckwheat grain is sent for preliminary cleaning of coarse impurities to a scalper, then for cleaning light, small and large impurities to an air-screen separator, then to separate mineral impurities to a stone collector, and then again to an air-screen separator. Small and large impurities isolated from the grain stream in the separators are controlled in screenings. The purified buckwheat grain isolated in the siftings is screened in aspirators and passed through a trie-oats picker to isolate wheat grains and other elongated seeds.

After cleaning, buckwheat grain is sent for sorting into fractions. Sorting into fractions by size is carried out in two stages - preliminary and final. For grain sorting, cereal screenings are used. Sorting includes preliminary separation of grain into three to six fractions and the final sorting of each fraction.

Each buckwheat grain fraction is passed through magnetic separators and sent to separate lines, including valcedec machines and machines for sorting peeling products. Hull the grain until the shells are completely separated from the grain of the corresponding fraction. For peeling grain, they use maltsede machines, whose rollers and decks are coated with abrasive material. Sorting of peeling products is carried out in A1-BRU screenings, in which unhull grain with husk, a whole kernel with husk, a crushed kernel with flour and husk particles are isolated. Unshelled grain of each fraction after separation of husks from it in aspirators is sent for repeated peeling. Each stream of the whole core is screened in aspirators to isolate husks from it, then sieved in sieving. Next, another screen in aspirators and suction columns. In screenings, the whole core is selected by passing sieves with triangular openings of 5.5 mm and descending from sieves with rectangular openings of 1.7 (1.6) × 20 mm. The crushed core and flour are sifted in sieves, while leaving the sieve with openings of 1.6 × 20 mm, the whole core is isolated, the sieve No. 08 passes through the flour, and the crushed core immediately. The crushed core is screened to separate the husks.

The core is subjected to hydrothermal treatment by wetting, followed by smoothing and drying. The core is moistened in a vacuum chamber when vacuum is set with a residual pressure of 0.07-0.08 MPa and water is supplied to the core for 10-30 s. The moisture content of the core after wetting is 22-24%. Then the core is fed into the reclaimed bins and drained therein for 3-4 hours, after which it is dried in a dryer at a temperature of a drying agent of 80-140 ° C to a moisture content of 11-12%.

Next, the core is passed through magnetic separators, after which it is milled in a roller mill, and the grinding products are sorted in sieving. Buckwheat flour is obtained by passing a 33 / 36PA sieve and sent to a hopper for the finished product.

Thus, the use of the proposed method for the production of buckwheat flour leads to a decrease in the energy intensity of the process by reducing the energy costs for moisturizing and drying.

Claims (1)

A method of producing buckwheat flour, including cleaning buckwheat grain from impurities, sorting grain into fractions, peeling grain to obtain a kernel and sorting peeling products, grinding the kernel and sorting grinding products, characterized in that the kernel obtained from peeling buckwheat grain is subjected to hydrothermal treatment by moistening , subsequent smoothing and drying, while moistening the core is carried out in a vacuum chamber when vacuum is set with a residual pressure of 0.07-0.08 MPa, and the core is dried to moisture and 11-12%.