RU2482699C1 - "vostochnaya" grits production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the filed of grain-processing industry, to wheat grits production. The grits production method envisages impurities removal from wheat grains, grains moistening to 21-23%, conditioning during 20-40 hours. Then grains are subjected to convective-and-conductive heating at a temperature of 210-220°C, shelled using a single shelling system and fractionated.

EFFECT: invention is aimed at the method simplification, resources consumption reduction, grits yield increase and the process duration and cooking time decrease.

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Description

The present invention relates to the field of grain processing industry, namely the production of wheat groats.

A known method of processing grain of barley in a rapidly digestible product. The method involves wetting barley grain to 24-28%, smoothing for at least 6 hours, conductive heating at 150-220 ° C. The method allows to increase the yield of the finished product by 15-20%, reduce energy consumption by 25-30%, reduce the process of obtaining instant cereals by 40-50% (see RU No. 2208340, A23L 1/10, published on July 20, 2003 .).

However, this method was developed for the processing of barley grain, which significantly differs from wheat in morphological and anatomical characteristics and chemical composition.

The closest in technical essence is the Poltava and Artek wheat cereals production method, including purification from impurities, grain separation into fractions, hydrothermal treatment, two peeling systems, three grinding systems, three polishing systems, fractionation of the obtained products with the selection of cereals ( see "Rules for the organization and conduct of the technological process at cereal enterprises", M., 1990).

The disadvantages of this method are:

1. Peeling in scouring machines leads to the formation of a large number of crushed kernels and flour.

2. The technological scheme is very long, at each technological stage quite a lot of equipment is used, including peeling and grinding machines A1-ZShN-3, which leads to significant energy consumption.

3. Low cereal yield - 63.0%.

The technical task of the invention is to reduce the length of the technological scheme, resource consumption, obtaining instant cereals.

The technical result of the invention is to simplify the method, reduce resource costs, increase cereal yield, reduce the duration of the process and the cooking time of cereals.

The technical result is achieved by the fact that in the method for the production of cereals, which involves cleaning wheat from impurities, moistening the grain and smoothing it off, followed by heat treatment, peeling and fractionation of the obtained products with the release of cereals, according to the invention, the grain is moistened to 21-23% moisture, 20- 24 hours, after which they are subjected to convective-conductive heating at a temperature of 210-220 ° C, while peeling is carried out once.

Distinctive features of the proposed method are new modes of processes of moisturizing, smoothing, heat treatment and peeling.

During heat and moisture treatment, intensive evaporation of moisture from the peripheral layers of the endosperm of the grain occurs, leading to a weakening of the bonds between the shells and the endosperm, loosening of the structure, causing an increase in the yield of the product, intensification of the peeling process.

Studies of the influence of thermal and thermal treatment of wheat grain on the effectiveness of peeling showed that after the first peeling, the descent from the sieve ⌀ 3.0 mm can be considered cereal. The product is rounded, light, with a slight content of the seed coat, porous structure. Further peeling does not change the appearance of the cereal. Hydrothermal treatment, carried out by traditional technology, after a single peeling does not give such an effect, the product is dark in color, with the remains of the fruit coat.

The research data are presented in table 1, from which it is seen that the yield of cereals with different moisture growth decreases with an increase in the peeling duration from 2 to 5 minutes, and the amount of flour increases.

Table 1 The effect of the degree of grain moisture during thermal treatment on the output of cereals and flour with different duration of peeling Sample Name Humidification mode Duration of peeling, min The yield of products,% Screen outlet ⌀ 3.0 mm Sieve passage No. 063 (torment) Mode 1 W = 17.8-18.0% 2 94.3 4.4 3 88.6 9.1 four 86.9 10.8 5 77.3 17.7 Processed Wheat Mode 2 W = 21.0-23.0% 2 93.5 5.04 3 88.4 9,4 four 82,4 14.8 5 77.3 16.6 Mode 3 W = 26.0-27.0% 2 92.4 6.2 3 89.9 8.6 four 80.2 16,4 5 89.1 16.9

The optimal processing mode for the product yield can be considered W = 21.0-23.0%, τ _walked = 4 minutes. At W = 17.8–18.0% and τ _walked = 4 minutes, the yield from the sieve ⌀ 3.0 mm was obtained more than at W = 21.0–23.0%, but according to organoleptic evaluation, such a product cannot be considered cereal because many fruit membranes remain on the surface. At W = 26.0-27.0% and τ _walked = 4 minutes, the exit from the sieve decreases to 80.2% and the flour increases by 1.6%. In addition, when W = 21.0-23.0%, compared with W = 17.8-18.0%, there is a decrease in ash removal from the sieve ⌀ 3.0 mm by 0.11%.

Thus, the optimal moisture content of the grain when moistened is 21-23%.

The cereal yield is largely affected by the duration of wheat grain shedding. Studies have shown that the yield of cereals with an increase in the time of tearing up to 20-24 hours, depending on the quality of the grain, increases to 83.0%. The data obtained are presented in table 2.

table 2 The influence of the duration of the slugging on the output of cereals Duration of tearing, h Product yield,% 3 mm sieve exit torment 12.0 80.1 11.9 16,0 81.2 12.0 20,0 82.8 12,4 24.0 83.0 12.8 28.0 82.6 14.0

Based on table 2, the optimal time of tearing was chosen 20-24 hours

Table 3 presents data on the effect of the temperature of grain processing on the yield of the product and flour at an optimum moisture content of 21-23% and a peeling duration of 4 minutes.

Table 3 The effect of processing temperature of wheat grain on product yield Processing temperature, ° С Product yield,% 3 mm sieve exit torment 190-200 80.2-80.5 11.7-11.9 210-220 82.7-83.0 12.4-13.0 230 84.2 14.8

By the amount of сход3 mm sieve from the sieve, which is considered to be groats, and the yield of flour, the optimum processing temperature should be considered as 210-220 ° C, since the yield of flour increases at a temperature of 230 ° C.

The cereal obtained by the claimed method, called “Vostochnaya”, is characterized by increased nutritional value due to the preservation of valuable mineral substances in the product and better digestibility. Cooking time is reduced by more than 3 times compared with the cereal "Poltava" (soft wheat).

The resulting product is characterized by the following quality indicators presented in table 4.

Table 4 Grain quality indicators "East" No. p / p Indicators Groats "Poltava" (prototype) Groats "East" one Humidity% 14.6 5.8 2 Ash content,% on d.v. 1.26 1.39 3 Protein,% on d.v. 14,4 13.44 four Starch,% on d.v. 73,4 69.6 5 Dextrins,% on d.v. 0.75 3,50 6 Organoleptic evaluation: smell points fifteen twenty taste, points 32 40 consistency, points 16 25 color points 9 12 Total points 72 97 7 Rating "satisfactorily" "fine" 8 Cooking time, min 90 thirty

The application of the present invention in the grain processing industry allows to increase the yield of cereals by 7-10%, to reduce the cooking time by more than 3 times, the duration of the technological process is reduced by 40-50%: instead of 2 peeling systems, one system is used, there are no grinding and polishing processes, which simplifies production, reduces resource costs. Vostochnaya groats are characterized by a higher content of minerals, the ash content is 1.39%, due to the preservation of the peripheral layers of the caryopsis endosperm in the product. In the cereal "Poltava" obtained by traditional technology, the ash content is less and equal to 1.26%. The cereal obtained by the present method is an easily digestible instant product, because it contains significantly more dextrins of 3.50% in comparison with the Poltava groats, which contain only 0.75% of them. Studies have shown that the grain fraction of proteins changes significantly after heat and moisture treatment: the content of insoluble residue increases from 14.3 to 37.9%, the content of soluble protein fractions decreases, which indicates the denaturation of protein substances and the transformation of grain into a fast-cooking product.

Thus, the identified distinctive features of the proposed method, namely, humidification to a moisture content of 21-23%, smoothing for 20-24 hours and convective-conductive heating at a temperature of 210-220 ° C, achieve a technical result, which consists in increasing the yield of the product, reducing energy consumption , reducing the length of the technological scheme.

The claimed method is carried out as follows: pre-purified from impurities, the grain is moistened to 21-23.0%, cured for 20-24 hours and subjected to heat treatment with convective-conductive heating at a temperature of 210-220 ° C, peeled on one peeling system and fractionated, highlighting groats.

Example 1. Purified from impurities, the wheat grain is moistened to 21.0% moisture, cured for 20 hours and convectively conductive heating is carried out at a temperature of 210 ° C for 3 minutes, peeled and then fractionated.

Example 2. The method is carried out as in example 1, but the processing parameters are maintained as follows: moistening the grain to 23.0% curing for 24 hours, heating at a temperature of 220 ° C for 3 minutes.

The results of the experiments show that the positive effect of the proposed method is provided within the specified parameters (examples 1-2). If you go beyond the specified parameters, the yield of cereals is significantly reduced, the quality of the products worsens.

Thus, the Vostochnaya cereal production method can significantly increase the yield of cereals by 7-10%, reduce the cooking time by 3 times, and reduce the technological process of cereal production by 40-50%.

Claims (1)

A method for the production of cereals, which involves the purification of wheat grain from impurities, moistening the grain and smoothing it off, followed by heat treatment, peeling and fractionation of the obtained products with the release of cereals, characterized in that the grain is moistened to 21-23% moisture, cured for 20-24 hours, after which is subjected to convective-conductive heating at a temperature of 210-220 ° C, while peeling is carried out once.