RU2399208C1 - Method for production of flour - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to flour grinding industry, namely to production of composite bakery mix on the basis of wheat flour enriched with vegetable additives and intended to bake bakery and confectionary products of enhanced food and biological value for medical and prophylactic nutrition both in industrial production and at households. Method consists in the fact that in process of flour production with addition of protein-vitamin enriching agent from plant raw materials, providing for production of flour base, including moistening and conditioning of wheat grain prior to grinding with its further grinding into flour, and its mixing with enriching agent, the latter is represented by mixture of starch fraction and cake of cold through-feed pressing of amaranth seeds germs and shells. Mixture is mixed with moistened milling blend of grain prior to conditioning accordingly in the ratio of (1:8)-(2:5), and grinding is carried out until 90-95% of grinding products are extracted with particle size of not more than 250 micrometre. Grain is moistened up to 18-22% and conditioned for 16-24 hours.

EFFECT: method makes it possible to improve elasticity of grain shell prior to grinding, to reduce bridging of flour and to improve conditions of grinding, and also to expand technological capabilities and to simplify technology of making flour products with amaranth enriching agent.

2 cl, 1 tbl

Description

The invention relates to the milling industry, in particular to the production of a composite baking mix based on wheat flour, enriched with vegetable additives and intended for baking bakery and confectionery products of high nutritional and biological value for therapeutic and preventive nutrition, both in industrial production and at home .

With the traditional technology for the production of high-quality flour from wheat grain, subjected to separation, moistening, breaking, stage-by-stage crushing on rollers, sorting of crushed products, followed by enrichment of cereals on strainers with their grinding and stage-by-stage grinding into flour and the formation of flour according to varieties from separate streams, it is lost to 65% of vitamins. To increase its nutritional value and improve the baking properties of mixtures, solutions are known, for example, by selecting the particle size distribution by increasing the content of coarse particles in flour, which allows to reduce the damage to starch cells and increase the water-holding capacity of flour (patent RU 2233704), as well as the introduction of cereal dietary fiber (patent RU 2233704).

The technological process of obtaining known flour compositions is laborious, and the possibility of increasing the nutritional and biological value of the obtained wheat flour is limited by the properties of the grain material. To obtain bakery products with a higher amino acid content from known flour, fortifiers must be added to the formulation.

It is known to increase the nutritional value and improve the baking properties of baking mixtures based on wheat flour by introducing complex fortifiers, improvers and flavors into the flour base (patents RU 2285408, 2284112, 2284111, 2284110, 2284109).

Used complex enrichers in known formulations are products supplied to the Russian market by Austrian manufacturers. For well-known reasons, this increases the cost of the baking mixture, and the possibility of its production depends on their availability on the market.

Another way to improve the baking properties of flour and the nutritional value of flour products is to introduce into the flour base prescription mixtures of a vegetable fortifier containing a balanced complex of proteins, lipids, dietary fiber, minerals and vitamins.

A promising enrichment of the flour base for the production of therapeutic and prophylactic food products is the use of amaranth seed processing products with high biological and nutritional value and good baking properties.

So, to improve the quality of wheat bread, the introduction of a perdermal fraction of grinding of amaranth seeds into the flour base, crushed to a state of flour in the amount of 3-7% by weight of wheat flour (patent RU 2325057).

It is known to use in the flour base for bakery products an amaranth improver in the form of whole-ground amaranth seeds in an amount of 3-10% by weight of the base, which is previously subjected to extraction with a non-polar solution (patent RU 2187226).

It is known to use amaranth flakes in the flour base composition for bread in an amount of 7-10% by weight of the base, which is obtained by fermenting amaranth grains at 60-65 ° C for 40-50 minutes in an enzyme preparation (patent RU 2305941).

A disadvantage of the known technical solutions is the need for preliminary processing of amaranth raw materials before introducing the flour base of the product formulation.

The objective of the invention is the creation of a new type of composite flour using non-traditional raw materials with high baking properties and allowing to expand the range of flour products of high biological and nutritional value with an amaranth fortifier.

The technical result is an increase in the elasticity of the shell of the grain before grinding, reducing the arching of flour and improving the grinding conditions, as well as expanding technological capabilities and simplifying the technology of preparation of flour products with amaranth enrichment.

The technical result is achieved by the fact that in the method for the production of flour with the addition of a protein-vitamin fortifier from vegetable raw materials, the production of a flour base, including moistening and smoothing wheat grain before grinding, followed by grinding into flour, and mixing it with a fortifier, using a mixture as the latter of starch fraction and oil cake of cold passage pressing of a mixture of seeds and shells of amaranth seeds and mix it with a grinding batch of grain before breaking, respectively, in the ratio (1: 8) - (2: 5), and grinding is carried out until 90-95% of grinding products with a particle size of not more than 250 microns are extracted.

In the process of conditioning the grain is moistened to a moisture content of 18-22% and cured for 16-24 hours.

The mixture of starch fraction and cold cake of continuous pressing of a mixture of seeds and shells of amaranth seeds (hereinafter amaranth mixture) is a residual product of processing amaranth seeds after oil is extracted from them according to the technology described in the description of the invention to patent RU 2209233. Chemical composition and indicators of food and The biological value of the amaranth mixture used is presented in the table below.

Table Amaranth Mix Ingredients Content % g / kg Dry matter 92-96 920-960 Crude protein 26 -36 260-360 Crude fat 10.0-14.0 100-140 Crude fiber 6-10 60-100 Raw ash 7-8 70-80 Linoleic acid 20-25 200-250 Calcium 0.35-0.40 3.5-4.0 Phosphorus common 0.40-0.47 4.0-4.7 Digestible phosphorus 0.16-0.19 1.6-1.9 Sodium 0.09 0.9 Chlorine 0.11 1,1 Potassium 1.10 11.0 Lysine 1.19-2.80 11.90-28.00 Methionine 0.56-1.15 5.60-11.50 Met. + cystine 0.68-1.28 6080-12.80 Threonine 1.08-2.48 10.80-24.80 Tryptophan 0.06-0.34 0.6-0.94 Arginine 0.80-1.80 8.0-18.0

Mixing the amaranth mixture with wheat grain moistened to a moisture content of 18-22%, and their joint smoothing allows you to combine the grinding and mixing processes upon receipt of the finished product, and also in the range of selected quantitative ratios provides:

- improvement of grinding qualities of wheat grains. The shells of grains in the process of smoothing in contact with the amaranth mixture, due to the presence of residual fats of amaranth oil in it, acquire additional plastic properties that improve the conditions for their separation (the effort required to grind the grains decreases, the wear of the milling equipment decreases, and it becomes possible to increase grinding modes (peripheral speed roll rotation), improving the quality and increasing the yield of flour);

- reduction of arch formation due to differences in the physicomechanical properties of fractions of wheat grain and amaranth mixture;

- preparation of amaranth raw materials, excluding additional preparatory technological operations before its use in prescription mixtures as a complex enrichment.

The process of grinding to extract 90-95% of grinding products with a particle size of not more than 250 microns allows you to get flour with high baking and nutritional value.

The method can be carried out at the Sicom mill, representing a complex of complex grain cleaning, grinding, sieving and weighing equipment.

Purified wheat grain intended for processing is moistened to a moisture content of (18-22)%. The amaranth mixture and moistened grain from the feed hoppers are fed through the scales in portions to the auger, where they are pre-mixed during transportation to the tempering hopper. In the hopper, the grain and amaranth mixture must be kept for 16-24 hours (depending on the quality of the grain) to ensure complete absorption of water.

Moistened grain and amaranth mixture from the tempering hopper are sent to grinding, 1 ° grinding, in the first half of the first roller mill. After 1 ° grinding, the crushed product is selected using a pneumatic aspiration system and fed to cyclones, decanted from the air and descended through the gutters of the planister (metal square sieving). The machine consists of a series of frames equipped with nets that separate the flour from the bran and distribute the flour according to the particle size distribution.

After this phase, the product undergoes a second grinding, entering the second half of the first roller mill using a pneumatic system on a planister. The process is repeated 6-8 times, each passage is accompanied by intensive movement of the grinding products, the passage is smaller. Grinding lead to the extraction of 90-95% of the grinding products with a particle size of not more than 250 microns.

The resulting flour is packaged in accordance with the direction of use (industrial, at home).

Claims (2)

1. A method for the production of flour with the addition of a protein-vitamin fortifier from vegetable raw materials, which includes the development of a flour base, including moistening and smoothing wheat grain before grinding, followed by grinding into flour, and mixing it with an enrichment agent, characterized in that a starch mixture is used as an enrichment agent fractions and oilcake of cold passage pressing of a mixture of seeds and shells of amaranth seeds and mix it with a moistened grinding batch of grain before breaking, respectively, in the ratio and (1: 8) - (2: 5), and the grinding is carried out until 90-95% recovery products milling with a particle size less than 250 microns. 2. The method according to claim 1, characterized in that the grain is moistened to 18-22% and cured for 16-24 hours.