RU2335999C1 - Method of manufacturing extruded semi-finished products (versions) - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: method of manufacturing extruded products involves extruding raw product with following cooling of the obtained puffed product. Chickpea grains are used as raw product. Prior to extruding they are ground, screened and passed through magnetic trap and then extruded. The obtained puffed product in the form of straight or crooked sticks is cooled down to the temperature of 30-40°C, dried up to the moisture weight ratio of 4-6%, ground and mixed with pumpkin powder and milk powder. The second variant of manufacturing extruded products involves extruding raw productl with following cooling of the obtained puffed product. Feature of novelty consists in fact that chickpea grains are used as raw product, prior to extruding they are ground, screened and passed through magnetic trap, mixed with concentrated milk and pumpkin puree, then extruded. The obtained puffed product in the form of straight or crooked sticks is cooled down to the temperature of 30-40°C, dried up to the moisture weight ratio of 4-6%, ground into the particles 2-3 mm in size. The stock is extruded in the extruder with worm rotation speed 38±2 s-1 during 30-40 s. Diameter of die outlet is 8 mm.

EFFECT: invention allows improving quality of extruded products, increasing nutrition and biological value and expanding range of manufactured products for infant and dietary feeding.

2 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, namely the production of extruded high-protein semi-finished product.

The closest to the claimed technical essence and the achieved result is a method for the production of instant pea concentrate (patent No. 2157074, Russian Federation, publ. 10.10.2000), providing for the extrusion of the starting product at a temperature of 120-200 ° C, followed by cooling of the resulting expanded product to room temperature temperature in the air stream at a speed of at least 80 deg / min, and as a starting product using a mixture of peas containing at least 5% by weight of pea grains in the shell, and extrusion go to obtain the expanded product in the form of flakes the size of 2.0-2.5 cm ² and a thickness of 1 mm.

The disadvantages of this method is that the resulting product has an unpleasant aftertaste characteristic of products from peas, not enough high nutritional and biological value.

The technical task of the invention is to obtain extruded semi-finished products of high quality, increasing their nutritional and biological value, expanding the range of extruded products for baby and diet food.

The technical problem is achieved in that in a method for the production of extruded products, involving the extrusion of the initial product with subsequent cooling of the resulting expanded product, it is new that the chickpea grain is used as the initial product, and before extrusion it is crushed to a particle size of 2-3 mm, sieved and passed through a magnetic separator and then subjected to processing in the extruder at a screw speed of 38 ± 2 s ^-1, the processing time in the extruder - 30-40 s, diameters e of the outlet of the matrix is 8 mm, the blown product obtained as a result of extrusion in the form of straight or curved sticks is cooled to a temperature of 30-40 ° C, dried to a mass fraction of moisture of 4-6%, crushed and mixed with pumpkin powder and milk powder in the next the ratio of components, wt.%:

Chickpea groats 70 Pumpkin puree fifteen Powdered milk fifteen.

A method for the production of extruded products, involving the extrusion of the initial product with subsequent cooling of the resulting expanded product, is new, that the chickpea grain is used as the initial product, and before extrusion it is crushed to a particle size of 2-3 mm, sieved and passed through a magnetic trap, then it is mixed with concentrated milk and pumpkin puree in the following ratio of components, wt.%:

Chickpea groats 70 Pumpkin puree fifteen Concentrated milk fifteen,

subjected to processing on an extruder at a screw rotation speed of 38 ± 2 s ^-1 , the processing time in the extruder is 30-40 s, the diameter of the die outlet is 8 mm, the blown product obtained as a result of extrusion is cooled in the form of straight or curved sticks to a temperature of 30- 40 ° C, dried to a mass fraction of moisture of 4-6% and crushed.

The technical result of the invention is to obtain a high-quality extruded semi-finished product for children and diet food of high nutritional and biological value.

When choosing the composition of the mixture, a number of factors were taken into account. Firstly, the need for maximum enrichment of the extruded product with proteins, essential amino acids, micro and macro elements. Along with the developed structure of extrudates, it is necessary to strive to obtain products balanced in nutritional and biological value and, secondly, to achieve a pleasant taste and attractive structure that change the traditional characteristics of chickpeas.

Chickpea is a valuable and fairly affordable source of proteins, fats, vitamins, macro- and micronutrients. It takes the second place (after soybean) in terms of a source of high-grade protein and even surpasses animal products in its content.

Chickpea proteins are rich in essential amino acids such as tryptophan, leucine, isoleucine, lysine, methionine, as well as interchangeable amino acids - histidine, arginine, tyrosine, cystine. The total proportion of essential amino acids in chickpea protein is 41.53% of the total.

Among the essential amino acids for children under the age of 1 year, histidine is the most important essential amino acid.

A child’s body cannot synthesize the histidine amino acid, so the use of chickpea protein in the production of infant formula can solve several problems: provide the market with high-protein mixtures, alleviate the allergy of children to milk proteins, which is associated with insufficient enzymatic activity of the gastrointestinal tract and intestinal absorption of incompletely broken macromolecules food.

A histidine deficiency before the age of 1 year causes an acute excess of cholesterol. This disease manifests itself in a rash on the scalp, as well as on the stomach and chest. The internal organs are also affected: the liver, spleen and lymph nodes. The lack of histidine in mother's milk leads to a violation of the metabolism of amino acids in the child and subsequently to severe defects and even disability. Histidine affects the content of vitamin E in the tissues of the body. It is also a natural inhibitor of lipid decomposition of fatty acids. The daily requirement of the child’s body for histidine is 0.28 g / day per 1 kg of the child’s body weight, and chickpea protein contains 3.6 g per 100 g of protein. Therefore, eating chickpea products will protect the child's body from these diseases.

Lysine present in chickpea protein is an important essential amino acid. Lysine is closely associated with hematopoiesis. With its deficiency, the number of red blood cells decreases. Lysine is also necessary for the growth of the body. With its deficiency, muscle depletion is noted. If the daily requirement of the child’s body for lysine is 1.61 g / day per 1 kg of the child’s body weight, then 100 g of chickpea protein contains up to 7.5 g of lysine, almost as much as animal protein, such as cow’s milk.

Chickpea grain is rich in vitamins (A, B ₁ , B ₂ , B ₆ , C, PP) and minerals. According to the content of selenium, which improves not only the process of blood formation in the body, but also prevents unnecessary forms of neoplasm, chickpeas occupies the first place among all leguminous crops.

The chickpea shell is rich in fiber, which helps intestinal remodeling, improves its secretory activity, helps to eliminate cholesterol, and the prevention of cardiovascular diseases.

Pumpkin is one of the most important sources of pectin. Pumpkin fruits have high nutritional value, are rich in carotenoids, vitamins K, E and water-soluble groups B, PP.

Milk is a source of essential amino acids, minerals, has a high biological value.

A method of manufacturing extruded products is as follows.

The feedstock - chickpea grain - is crushed on a hammer mill to a particle size of 2-3 mm, sieved and passed through a magnetic trap, subjected to processing on an extruder at a screw speed of 38 ± 2 s ^-1 , processing time in the extruder is 30-40 s, the diameter of the exit hole of the matrix is 8 mm, the blown product obtained as a result of extrusion in the form of straight or curved sticks is cooled to a temperature of 30-40 ° C, dried to a mass fraction of moisture of 4-6%, crushed and mixed with pumpkin powder and milk powder in the following accordingly components, wt.%:

Chickpea groats 70 Pumpkin puree fifteen Powdered milk fifteen.

A method of manufacturing extruded products is as follows. The feedstock - chickpea grain - is crushed on a hammer mill to a particle size of 2-3 mm, sieved and passed through a magnetic trap, mixed with concentrated milk and pumpkin puree in the following ratio, wt.%:

Chickpea groats 70 Pumpkin puree fifteen Concentrated milk fifteen,

subjected to processing on an extruder at a screw rotation speed of 38 ± 2 s ^-1 , the processing time in the extruder is 30-40 s, the diameter of the exit hole of the matrix is 8 mm, the blown product obtained by extrusion in the form of straight or curved sticks is cooled to a temperature of 30- 40 ° C, dried to a mass fraction of moisture of 4-6% and crushed.

Moving along the path of the screw part, the product is subjected to heat treatment at overpressure. As you move the product in the mixing zone is partially mixed, in the compression zone there is an increase in pressure and product compaction 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. The melt pressure in the dosing zone reaches the required value and a melt is formed, uniform in structure and temperature. Then it enters the pre-area 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 extrudant. The result is a product in the form of straight or curved sticks of rounded cross section, with a rough surface and developed porosity.

The method is illustrated by the following examples.

Example 1. Chickpea grain is crushed on a hammer mill to a particle size of 2-3 mm, sieved and passed through a magnetic trap, subjected to processing on an extruder at a screw speed of 38 s ^-1 , processing time in the extruder is 35 s, the diameter of the matrix exit hole is 8 mm obtained by extrusion, the blasted product in the form of straight or curved sticks is cooled to a temperature of 35 ° C, dried to a mass fraction of moisture of 4.5%, crushed and mixed with pumpkin powder and milk powder in the following ratio NTV, wt.%:

Chickpea groats 70 Pumpkin puree fifteen Powdered milk fifteen.

In the finished product, organoleptic, physico-chemical quality indicators, nutritional and biological value are determined (Tables 1, 2).

Example 2. Chickpea grain is crushed on a hammer mill to a particle size of 2-3 mm, sieved and passed through a magnetic trap, mixed with concentrated milk and pumpkin puree in the following ratio, wt.%:

Chickpea groats 70 Pumpkin puree fifteen Concentrated milk fifteen,

subjected to processing on an extruder at a screw speed of 38 s ^-1 , processing time in the extruder - 35 s, diameter of the outlet of the matrix - 8 mm, the blown product obtained by extrusion in the form of straight or curved sticks is cooled to a temperature of 35 ° C, dried to mass fraction of moisture 4.8% and crushed.

In the finished product, organoleptic, physico-chemical quality indicators, nutritional and biological value are determined (Tables 1, 2).

As can be seen from table 1, the biological value of extruded semi-finished products from chickpeas mixed with pumpkin powder and milk powder is increased by 21.1%, with pumpkin puree and concentrated milk - by 18.7% compared to the prototype.

With the consumption of 100 g of extruded semi-finished products, the daily requirement for proteins is satisfied by 96-103%, in potassium - 44-45%, magnesium - 77-81%, iodine - 130-140%, in β-carotene - 64-66 %, vitamin B ₂ - by 59-72% (table 2).

The proposed method for the production of extruded semi-finished products will allow:

- improve the quality of extruded products;

- increase nutritional and biological value;

- expand the range of products for children and diet food.

Table 1
Comparative characteristics of the proposed method with the prototype Quality indicators Characteristic indicators, example Prototype one 2 Organoleptic and physico-chemical quality indicators Color Light yellow Yellow orange Taste and smell Unpleasant aftertaste characteristic of pea products Intrinsic to the raw material, without extraneous smacks and odors Structure Porous mass Dry finely porous mass Consistency Crispy Crispy Moisture content, % 4,5 4,5 4.8 Biological value,% 65.8 86.9 84.5

table 2
Satisfying the daily requirement for proteins, fats, carbohydrates and minerals of children with the consumption of 100 g of the product. Food substances Age years Daily requirement, g / mg per day Product Content The degree of satisfaction,% Example 1 Example 2 Example 1 Example 2 Proteins, g 0.5-1 25 25.84 24.05 103 96 1-1.5 48 54 fifty 1,5-2 53 49 3-4 63 41 45 38 Fats, g 0.5-1 25 3,175 6.78 13 27 1-1.5 48 7 fourteen 1,5-2 53 6 13 3-4 63 5 eleven Carbohydrates, g 0.5-1 113 41.51 43.28 37 38 1-1.5 160 26 27 1,5-2 192 22 23 3-4 233 eighteen 19 Mineral substances mg TO 2000-4000 891.8 888.2 44 45 Sa 1000-1200 312.1 288.85 29th 31 Mg 0.5-4 140-360 114.3 107.9- 77 81 R 1500-2000 452.6 433.05 29th thirty Fe 7-10 1.96 1.95 28 27.8 I 0.1-0.2 0.14 0.13 140 130 Vitamins mg β-carotene 0.5-1 0.5-1.5 00.29 0.33 64 66 1-4 25 33 In ₂ 0.5-1 0.6 0.43 0.35 72 59 1-1.5 1,1 39 32 1,5-2 1,2 36 thirty 3-4 1.4 31 25 B ₆ 0.5-4 1-3 0.66 0.68 66 68 PP 0.5-1 6.0 1,69 1.77 28 thirty 1-1.5 9.0 19 twenty 1,5-2 10.0 17 eighteen 3-4 12.0 fourteen fifteen

Claims (2)

1. A method for the production of extruded products, comprising extruding the initial product with subsequent cooling of the resulting expanded product, characterized in that the source product is chickpea grain, and before extrusion it is crushed to a particle size of 2-3 mm, sieved and passed through a magnetic trap, then it is subjected to processing on an extruder at a screw rotation speed of 38 ± 2 s ^-1 , the processing time in the extruder is 30-40 s, the diameter of the exit hole of the matrix is 8 mm, obtained the blown product as a result of extrusion in the form of straight or curved sticks is cooled to a temperature of 30-40 ° C, dried to a mass fraction of moisture of 4-6%, crushed and mixed with pumpkin powder and milk powder in the following ratio of components, wt.%: Chickpea groats 70 Pumpkin puree fifteen Powdered milk fifteen 2. A method for the production of extruded products, comprising extruding the initial product with subsequent cooling of the resulting expanded product, characterized in that the starting product is chickpea grain, and before extrusion it is crushed to a particle size of 2-3 mm, sieved and passed through a magnetic trap, then it is mixed with concentrated milk and pumpkin puree in the following ratio of components, wt.%: Chickpea groats 70 Pumpkin puree fifteen Concentrated milk fifteen subjected to processing on an extruder at a screw rotation speed of 38 ± 2 s ^-1 , the processing time in the extruder is 30-40 s, the diameter of the exit hole of the matrix is 8 mm, the blown product obtained as a result of extrusion in the form of straight or curved sticks is cooled to a temperature of 30-40 ° C, dried to a mass fraction of moisture of 4-6% and crushed.