RU2292164C1 - Method for processing of groats-and-vegetable mixture - Google Patents

Abstract

FIELD: flour milling and groats processing industry.

SUBSTANCE: method involves processing groats-and-vegetable mixture in microwave field at frequency of 2,450 MHz and at grain heating rate of 0.4-0.8 C/s; processing during 60-180 s until final temperature of product is 60-65 C.

EFFECT: provision for producing of ecologically clean product by increasing the extent of disinfection of groats-and-vegetable mixture while keeping its nutrient substances and consumer properties, and reduced power consumption and material usage.

1 dwg, 5 tbl

Description

The invention relates to the milling and cereal industry and can be used in the processing of cereals, mainly multicomponent.

The raw materials for the preparation of multicomponent cereals are such crops as rice, buckwheat, corn, oats, millet, which are affected by microorganisms even in the ripening process.

At the initial stages of development, the grain of rice, buckwheat and other crops is affected by “field mushrooms”, bacterial microflora and a small amount of yeast. Actinomycetes can also be found on grain. When storing grain of rice, buckwheat, redistribution of the composition of microflora, seeding grain occurs, gradually representatives of “field mushrooms” are replaced by “storage molds”.

"Storage molds" present on the grain adversely affect its quality. Grain germination is especially rapidly reduced, acidity increases, and a musty and moldy smell may appear. For this reason, a batch of rice and buckwheat may become unsuitable for the production of cereals.

The composition of the microflora of cereals is determined by the composition of the microflora of the processed grain. Changes in the microflora of cereals depends on the duration and storage conditions. During storage, cereals are subjected to the same types of deterioration that are observed during storage of grain. In addition, microbiological processes in croup occur faster and proceed more intensively than in grain, since croup is a more favorable and accessible medium for the development of microorganisms. During the production of cereals, an endosperm rich in nutrients is exposed, which contributes to the active development of microorganisms on the grain.

So, on oat grain with a moisture content of 15%, storage molds begin to develop actively after 150 days, and on the oat kernel with the same humidity - after 60 days, on millet grain after two months, on wheat grain - after one month of storage under the same conditions.

The seeding of cereals with microorganisms averages in rice pearl barley, oat and corn - tens of thousands of bacteria per 1 g; in the kernel, millet - hundreds of thousands, in barley - about a million bacteria.

In addition, when additional raw materials (for example, vegetable raw materials) are added to cereals, their seeding by microorganisms increases. But, on the other hand, the use of additional raw materials increases the nutritional value of cereals, improves its consumer advantages.

As the number of batches of grain contaminated with infection arriving at grain processing plants is increasing, technological measures aimed at reducing the number of unwanted microorganisms in food production and maintaining quality indicators of grain and grain processing products are becoming particularly urgent.

The following methods are used to disinfect grain in order to reduce the seeding of rice and buckwheat with microorganisms, reduce the loss of valuable substances, and improve the consumer properties of a mixture of cereals with vegetables.

A known method of processing products, mainly vegetables, aromatic plants, fruits and berries, including the use of infrared radiation when drying products. IR-drying preserves the color, taste, smell of the feedstock, does not reduce the nutritional value of dried foods, and reduces the amount of microflora harmful to the human body to acceptable limits [1].

However, the small depth of penetration of infrared radiation into the product makes it difficult to use this method.

A known method of frying vegetables, which allows to obtain high quality products with a pleasant taste, good organoleptic properties and significant nutritional value [2].

The disadvantage of this method is that frying is the process of heat treatment of vegetables at a sufficiently high temperature, accompanied by the release of moisture and shrinkage of vegetables. As drying decreases, the volume of the tissue decreases, its elasticity decreases, the elasticity, and then the stiffness of the processed product changes. The tissue of vegetables is visibly compacted, a crust forms on the surface, in which undesirable physico-chemical changes occur.

Known combined method of processing plant materials using microwave energy and its subsequent frying. The energy of the microwave field is used for pre-drying vegetable raw materials, followed by frying it in oil until a finished product is obtained. Moreover, the whole process lasts no more than 6 minutes, and the resulting finished product has high quality and nutritional value [3].

The disadvantage of this method is that as a result of preliminary SHV-processing of the product, it is still necessary to achieve the optimal moisture content in the processed raw materials, which requires certain time costs.

Closest to the claimed method is a method of microwave processing of grain. This method includes processing the feed with a microwave field with an oscillation frequency of 2400 MHz with an exposure power of 6.5 kW for 20 seconds. The method allows to provide the nutritional value of the feed [4].

The disadvantage of this method is that it does not significantly affect the disinfection of grain from harmful microflora, which is very important when preparing a high-quality mixture of cereals with vegetables.

The invention is based on a technical problem - the elimination of this drawback, namely the production of environmentally friendly products by increasing the disinfection of a mixture of cereals with vegetables and preserving its nutrients and consumer properties, as well as a simultaneous reduction in energy consumption and material consumption.

This problem is solved in that in the method of processing a mixture of cereals with vegetables according to the invention, the mixture of cereals with vegetables is processed in a microwave field with a frequency of 2450 MHz, with a grain heating rate of 0.4-0.8 ° C / sec, for 60- 180 seconds to a final product temperature of 60-65 ° C.

A distinctive feature of the method is that the processing of a mixture of cereals with vegetables is carried out at a certain frequency of the electromagnetic field, the value of which is 2450 MHz, since this frequency provides rapid heating of the product. Exposure to this frequency should occur at a specified electromagnetic field power up to a product temperature of 60-65 ° C, since only under these conditions is the maximum effect of disinfection from microflora harmful to the human body observed.

All this in a complex guarantees not only a reduction in the contamination of the mixture of vegetables with vegetables by microorganisms, preservation of its nutrients, consumer properties, but also the production of an environmentally friendly finished product.

The advantage of using microwave energy is the ability to carry out processes of selective (local) heating of individual zones (inclusions) of the product, which differ in dielectric characteristics. Such inclusions, having values of the absorption coefficient higher than the rest of the medium, will be selectively heated at a higher speed, regardless of their location throughout the volume of the product. This feature of microwave energy is used for pasteurization and sterilization. The sterilizing effect of microwave heating, taking into account the selectivity, is most effective not on individual microorganisms, but on their colonies. The lethal effect of heat on microorganisms is achieved over a wide temperature range. Mortality is significantly higher at high temperatures. Microwave installations allow for a short period of time to achieve a high temperature level [5].

As a result of exposure to the microwave electromagnetic field, a change in physicochemical properties is observed: the overall acidity of the cereal-vegetable mixture decreases, the index of fat peroxide improves, this indicates that microwave disinfection modes improve the technological and consumer properties of the mixture.

The invention is illustrated by illustration, which gives a flowchart of a method of processing a mixture of cereals with vegetables in a simplified form; table 1 - table of the processing regimes of a mixture of rice groats with vegetables and a mixture of buckwheat groats with vegetables; table 2 - table of the influence of microwave energy on the phytopathogenic complex of a mixture of rice cereal with vegetables; table 3 - table of the influence of microwave energy on the phytopathogenic complex of a mixture of buckwheat groats with vegetables; table 4 - table of the influence of microwave energy consumer properties of a mixture of rice cereal with vegetables; table 5 - table of the influence of microwave energy consumer properties of a mixture of buckwheat groats with vegetables.

The method is as follows. Cereals are mixed with additional raw materials (vegetables) in the conditions of the manufacturer and packaged in special airtight bags.

Further, to reduce the contamination of cereals with microorganisms, to preserve the nutrients and consumer properties of a mixture of cereals with vegetables, to obtain an environmentally friendly product, microwave processing is used. To do this, a mixture of cereals with vegetables is placed in a high-frequency electromagnetic field and processed at predetermined modes in accordance with the chosen experimental plan (see drawing).

According to the basic idea of thermal disinfection, the product must be heated to an acceptable temperature for a certain time. For this, we used a high-frequency generator VChD 2.5 / 81 MHz or a microwave oven (microwave oven). To achieve a given temperature, a combination of exposure and electromagnetic field power were used. As a result, the indicators of the heating temperature of cereals ranged from 30 ° C to 98 ° C. The power of the electromagnetic field was selected in accordance with the heating temperature and was determined by the interelectrode distance. The time of heat treatment (exposure of the treatment) varied within 60-180 seconds.

After exiting the HF (microwave) chamber, the heating temperature was measured in a mixture of cereals with vegetables. Weighed samples were taken from the processed samples of the mixture to determine the disinfecting conditions on culture media in Petri dishes. On the seventh day, the phytopathogenic complex of a mixture of cereals with vegetables was examined. In addition, consumer properties of a mixture of cereals with vegetables were determined.

After processing the mixture of cereals with vegetables with microwave energy, a standard mixture processing (preparation) scheme is carried out, namely, a mixture of rice cereals with vegetables or a mixture of buckwheat with vegetables is cooked for a certain time indicated on the product packaging by the manufacturer. After that, the product is ready for use.

Table 1 shows the processing regimes for multicomponent cereals, mainly mixtures of rice groats with vegetables and buckwheat groats with vegetables. Considering that we studied two factors (m = 2) that affect the processing, we chose the active planning plan for the Kona-2 experiment. Input parameters were: exposure of the treatment (τ, sec) and heating rate (V _t , ° С / s). Input parameters varied at 3 levels: minimum, average, maximum. Processing exposure was 60; 120 and 180 seconds, and the heating rate was 0.4; 0.6 and 0.8 ° C / s.

The adopted plan for the active planning of the experiment made it possible to obtain the influence of 2 factors on the disinfection of a mixture of cereals with vegetables with 10 experimental options (including one option used as a control). The experiment was carried out in triplicate.

Table 2 shows the results of the influence of microwave energy on the phytopathogenic complex of a mixture of rice cereal with vegetables. Table 3 presents the results of the influence of microwave energy on the phytopathogenic complex of a mixture of buckwheat groats with vegetables.

During the analysis of the phytopathogenic complex of a mixture of rice groats with vegetables and buckwheat groats with vegetables, its main species composition was established. The most common fungi of the genera: Aspergillus, Altemaria, Penicillium, Bacillus, Mucor.

With a short-term exposure to the microwave field, spores of fungi of the genus Altemaria lose their germination ability, the number of affected grains decreases by half already when heated to 30 ° C. Infection decreases to zero when the heating rate exceeds 0.6 ° C / s and the exposure exceeds 120 sec. In general, there is a steady disinfecting effect on this type of field infection when exposed to a microwave field.

The group of mold fungi is represented by fungi of the genera Aspergillus, Penicillium. At an exposure of 120 seconds and a heating rate of 0.6-0.8 ° C / s, the infection with Penicillium mushrooms decreases from 30 to 4%, and at an exposure of 180 seconds and a heating rate of 0.8 ° C / s, complete disinfection of this type occurs . Infection of multicomponent cereals with fungi of the genus Aspergillus disappears, provided that the heating rate is 0.6-0.8 ° C / s, and the exposure of the treatment is 120-180 sec.

In variants 1, 5, 7, and 9, Mucor is completely eliminated, while in the remaining variants, development of mucor mushrooms is observed. The range of effective modes is in the plane in which the exposure of the treatment is 120-180 sec, and the heating rate is 0.6-0.8 ° C / s.

Heating multicomponent cereals to a temperature of 38 ° C and above reduces infection by pathogens of the genus Bacillus to safe limits. When the exposure of the treatment is 120-180 sec and the heating rate is 0.6-0.8 ° C / s, the infection is completely destroyed.

With short-term exposure to the microwave field, the effectiveness of the disinfection of multicomponent cereals from yeast decreases. A treatment exposure of 60-120 seconds and a heating rate of 0.4 ° C / s increase yeast infection by seven times. Infection with yeast is reduced to zero at a heating rate of more than 0.6 ° C / s and exposure of more than 120 seconds. In general, there is a stable disinfecting effect of multicomponent cereals when exposed to microwave fields.

Table 4 shows the results of the influence of microwave energy on the consumer properties of multicomponent cereals, mainly a mixture of rice with vegetables.

Table 5 presents the results of the influence of microwave energy on the consumer properties of multicomponent cereals, mainly a mixture of buckwheat with vegetables.

With prolonged exposure to the microwave field (processing exposure is 180 seconds and the heating rate is 0.8 ° C / s), not only a decrease in consumer properties occurs, but the quality of multicomponent cereals deteriorates. In this case, the cereal is not suitable for consumption.

With the remaining values of the parameters of the processing modes, the quality of multicomponent cereals is preserved: at a heating rate of 0.4-0.8 ° C / s and an exposure of 60-180 sec, we obtain cereals of good quality, and at values of the heating rate of 0.4-0.6 ° С / s and exposure - 60-180 sec. We get groats of excellent quality.

In general, there is a steady preservation of consumer advantages of multicomponent cereals when exposed to microwave fields.

Thus, using a combination of various parameters - the exposure of the processing and the power of the electromagnetic field, it is possible to achieve the reduction of seeds of multicomponent cereals, mainly mixed with vegetables, and the preservation of nutrients and consumer properties of the finished product. All this combined reduces the loss of valuable substances, contributes to the production of environmentally friendly food.

Industrial application

The proposed method can be used in the milling and cereal industry, in baking, in the confectionery industry. Waste can be used to feed animals.

List of sources used

1. Volonchuk S.K., Kostornoy V.F., Shornikova L.P. The positive effect of infrared radiation on the safety of dried foods // 2000. - No. 10. - S. 64.

2. Shiyan E.E., Ismailov E.Sh., Akhmedov M.E. Methods of frying vegetable raw materials and their intensification // Storage and processing of agricultural raw materials. 2000. - No. 9.

3. Shiyan E.E., Ismailov E.Sh., Akhmedov M.E. Intensification of the production of vegetable products using microwave energy. All-Russian. scientific-practical confer. “Food security as an important factor in the national security of the country and the role of information and advisory services in the agricultural sector in its provision”, Penza. 2002.

4. Lenkova T., Pankova P. Efficiency of SCH-processing of grain // Compound feed. - 2002. - No. 4.

5. Borodin, I.F. The use of microwave energy in agriculture / I.F. Borodin, G.A. Sharkov, A.D. Gorin. - M.: VNIITEIAgroprom, 1987 .-- 396 p.

Table 1
Processing modes of multicomponent cereals, mainly a mixture of rice groats and buckwheat groats with vegetables Option No. Modes Product temperature, ° С Processing exposure τ, sec Heating rate V _t , ° C / s 1 (experience *) 180 0.8 98 2 (experience) 180 0.4 45 3 (experience) 60 0.8 47 4 (experience) 60 0.4 thirty 5 (experience) 120 0.8 70 6 (experience) 120 0.4 34 7 (experience) 180 0.6 65 8 (experience) 60 0.6 38 9 (experience) 120 0.6 62 10 (control **) The control twenty Note: * A mixture of cereals with vegetables, which is subjected to microwave disinfection
** A mixture of cereals with vegetables that does not undergo microwave disinfection table 2
The influence of microwave energy on the phytopathogenic complex of a mixture of rice cereal with vegetables Object of study Heating temperature, ° C Infection, CFU / g · 10 ³ Aspergillus Alternaria Penicillium Mucor Basillus Yeast Mix of rice cereal with vegetables 98 0 0 0 0 0 0 45 9 9 16 four 10 0 47 fourteen fourteen 13 3 16 0 thirty eleven fourteen 22 eleven 42 43 70 0 0 one 0 2 0 34 fifteen fourteen 21 eighteen 22 42 65 2 2 one 0 0 0 38 eighteen eighteen 21 eleven 10 5 62 one 0 four 0 0 0 twenty 39 27 thirty one 25 6

Table 3
The influence of microwave energy on the phytopathogenic complex of a mixture of buckwheat groats with vegetables Object of study Heating temperature, ° C Infection, CFU / g · 10 ³ Aspergillus Alternaria Penicillium Mucor Basillus Yeast Mixture
cereals
buckwheat
with vegetables 98 0 0 0 0 0 0 45 8 8 fifteen 3 9 0 47 fifteen fifteen fourteen four 17 0 thirty eleven 13 21 10 42 44 70 0 0 one 0 one 0 34 fifteen 13 twenty 17 21 40 65 one 2 one 0 0 0 38 eighteen eighteen 21 eleven 10 5 62 one 0 3 0 0 0 twenty 38 28 31 one 24 5 Table 4
The influence of microwave energy on the consumer properties of a mixture of rice cereal with vegetables Object of study Heating temperature, ° C Consumer properties, points Color Taste Smell Consistency Total Characteristic Mix of rice cereal with vegetables 98 6 16.8 10.5 twenty 58 * Unsatisfactory product 45 10,2 27,2 twenty twenty 82 good quality product 47 11,4 32 twenty twenty 88 thirty 14,4 33.6 eighteen twenty 91 excellent product 70 10.5 31,2 19.5 twenty 86.2 good quality product 34 fifteen 32.8 21.5 twenty 94.3 excellent product 65 12.9 30,4 24 twenty 92.3 38 13.8 32 22.5 twenty 93.3 62 13,2 32 21 twenty 91.2 twenty fifteen 40 25 twenty one hundred * Note: not less than 90 points - a product of excellent quality 80-89 points - a good quality product 60-79 points - a product of satisfactory quality below 60 points - unsatisfactory product

Table 5
The influence of microwave energy on the consumer properties of a mixture of buckwheat groats with vegetables Object of study Heating temperature, ° C Consumer properties, points Color Taste Smell Consistency Total Characteristic Mix of buckwheat groats with vegetables 98 7 15.8 11.5 twenty 59 * unsatisfactory product 45 10.6 27.4 twenty twenty 84 good quality product 47 11.8 32,2 twenty twenty 86 thirty 14,4 33,2 eighteen twenty 92 excellent product 70 10.3 31,0 19.6 twenty 86.6 good quality product 34 15,2 32.6 21.3 twenty 94.6 excellent product 65 12.7 30.6 24.2 twenty 92.1 38 13.6 32,4 22.2 twenty 93.1 62 13.0 33 twenty twenty 91.4 twenty fifteen 40 25 twenty one hundred * Note: not less than 90 points - a product of excellent quality 80-89 points - a good quality product 60-79 points - a product of satisfactory quality below 60 points - unsatisfactory product

Claims (1)

A method of processing a mixture of cereals with vegetables, characterized in that this mixture is processed in a microwave field with a frequency of 2450 MHz, with a grain heating rate of 0.4-0.8 ° C / s, for 60-180 s to a final product temperature of 60 -65 ° C.