RU2510294C2 - Rye grain groats production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to groats industry, in particular, to rye groats production. The method involves husking of rye grains cleared from impurities, the husking products separation with offal collection, the husked kernels crushing, the crushed kernels polishing and the polishing products sorting to produce rye groats and rye flour. A vertical husking machine with a coarse abrasive is used in the process of husking operation. A horizontal polishing machine with a finer abrasive is used in the process of polishing operation. Coarse offal is collected from the husker shell screenings, fine offal - from the husker shell through product. The husked kernels crushing is performed in an impact crusher with subsequent polishing of the crushing products and the polishing products separation into the following final products: graded rye groats and bakery rye flour.

EFFECT: invention usage will allow to expand the groats range and reduce energy intensity of the production process.

1 dwg, 1 tbl

Description

The invention relates to the production of cereals from rye grain, which is considered the second most important wheat crop after wheat. From rye, baking flour is produced in rye flour mills. We do not produce cereal from rye grain. This invention is recommended for use in the cereal industry.

According to the current standards, the total ration of consumption of bread, cereals and pasta for industrial rye is about 30%, which corresponds to 40 kg per year per capita. In fact, these days this indicator is at the level of 10-13%, i.e. 15-17 kg per year. Note that in tsarist Russia, the gross rye harvest in 1913 amounted to 23.2 million tons, and by 2006 it fell to 2.96 million tons. Then rye consumption per capita was 142 kg per year, more than consumption wheat - 114 kg per year. It was noted that the uniform diet of rye bread has never resulted in vitamin deficiencies because it largely corresponds to the needs of the human body.

Indeed, in comparison with wheat protein, rye protein is easier to digest and is better absorbed by the body and, despite its somewhat smaller amount, its biological value is noticeably higher than wheat, because it is better balanced for essential amino acids.

A feature of the rye carbohydrate complex is the presence of mucous substances that are readily soluble and swell in water. Another feature of it is the high content of dietary fiber, which is the main food for the microflora of the human intestines, and intestinal bacteria synthesize vitamins and hormones that form the immune system, which are lacking in the body.

Recent studies show that rye can prevent the risk of diseases such as cancer, diabetes, can reduce blood cholesterol, improves heart function, removes toxins from the body.

Consumption of such a useful crop as rye is unreasonably low, which is largely due to the limited range of products from it.

There are publications on scientific research aimed at developing technology for the production of cereals from rye grain. So, MSUPP scientists propose to produce rye groats similar to barley and wheat of three sizes with yields of 42-26-24%, in the amount of 93%. Cold and hot conditioning, processing of unshelled and husked grains in the conditions of flour milling were studied (Journal "Khleboprodukty" No. 6, 2001).

Scientists at East Siberian State University (VSU), Ulan-Ude, tried to select rye groats in a varietal grinding mill, tested the wet method of processing spring rye grain before grinding into cereal, and proposed a technological scheme for processing rye into flour and cereal in a mill with cereal output from 39 to 49%.

According to the latest data from the Finnish company Myllyn Paras, in addition to rye flour, crushed, cut and rolled products are also produced from rye grain on an industrial scale. “Crushed rye” is obtained by crushing high-quality whole rye grain that has undergone heat treatment, and it is recommended to use, in addition to the component of dietary bread and grain-cereal mixtures, for the preparation of cereals (Prospectus from Myllyn Paras, 2020, Hyuwinkai).

All three of the considered methods for the production of rye groats provide for moisture and moisture treatment of grain before its peeling and crushing, as in the technology for the production of cereals from barley and wheat grains, described in the Rules for the organization and conduct of the technological process at cereals. Heat-moisture treatment is always associated with increased energy consumption, increases the length of the technology, the cost of production.

The prototype can be taken as the method of the Voronezh State University, Ulan-Ude, which includes cleaning rye grain, moistening it, smoothing it, gradually grinding the grain in roller mills on five tattered systems, followed by separation in sieving when selecting 43% flour and 47% cereal of two grain sizes ( The journal "Storage and processing of agricultural raw materials", M., RAAS, No. 1, 2009, p.31-33).

This technological scheme is an abridged version of the traditional scheme for obtaining rye peeled flour with the exception of grinding systems. Essentially, this is a flour-grinding production with the selection of cereals of two size numbers on the first torn systems. Cereals are selected not as the main product of production, but as an intermediate product of grinding rye grain into flour. And the cereal yield of both numbers is approximately equal to the flour output. Thus, the production of cereals in flour milling is obtained burdened by the process of simultaneous production of flour, and both types of products are equivalent.

The aim of the invention is to obtain rye cereals at a cereal plant according to an abbreviated scheme.

The authors propose to produce cereal from rye grain in the conditions of cereal production as the main product according to a more abridged scheme with the selection of the resulting flour as a by-product.

The problem is solved by the method of producing cereals, which includes the separation of impurities from grain, peeling grain, separation of peeling products with the selection of bran, crushing the husked kernel, grinding the crushed kernel and sorting the grinding products, while using a vertical peeling machine with large abrasive for peeling operations, and for grinding operations - a horizontal grinder with a finer abrasive; large bran is taken from the descent from the shell of the scrubber and small bran from the passage of the shell of the shear ushitelya, hulled kernels are split into a percussion grinder followed by grinding and separation of cleavage products of grinding products for end products: numbering rye and barley rye flour baking.

This embodiment of the method of producing cereals from rye grain at cereal plants is new, from a review of the literature we do not know such methods, therefore, these signs seem to be significant, because lead to the achievement of the goal - the industrial production of rye grain of three grain sizes on commercially available equipment for grocery plants, the development of new equipment is not required.

Consider how each of the features included in the formula affects the achievement of the goal.

The processing of cereals first in a vertical peeling machine, and then in a horizontal grinder with different grit sizes of the abrasive of the working bodies provides such an effect on the caryopsis that allows removing fruit and seed membranes in one pass, shortening the processing scheme, sowing and selecting large and small bran, removing them from a further process as a finished product. This allows you to reduce the energy intensity of further processing of the product in the operations of crushing the husked kernel and grinding the crushed core by reducing the mass of the processed product in the process of obtaining final products - cereals and flour.

The proposed technology for the production of rye groats in a cereal mill is shown schematically in the figure. The scheme includes: storage hopper 1, peeling machine 2, air separator 3, magnetic separator 4, crusher 5, sifter 6, grinder 7, sieving 8.

The cleaned grain from the storage hopper 1 enters the vertical peeling machine 2 type ZShN. The grain is processed in the working area between the rotating abrasive rotor of coarse grain and a fixed cylindrical screen shell. The oblong rye grain tends to orient itself vertically when falling in the gap between the sieve and the abrasive under the influence of gravitational forces. In this case, intensive friction of the surface of the caryopsis on the working surfaces and on neighboring caryopsies occurs, as a result of which fruit and seed coatings are removed from the caryopsis.

Large bran is isolated from the husked core in the air separator 3 (A1-BDZ type duo-aspirator), and small bran is sown on the sieve from the flour obtained by the passage of the sieve shell.

Then the core passes magnetic control 4 before crushing in the crusher 5, for example, impact type RSD. The crushed core is controlled by size on a sieve 6, through which flour is obtained, and the descent enters a horizontal grinder type BShM with an abrasive rotor of finer grain size than in scrubber 2. In the working area of the grinder, between the rotor and the shell, the crushed particles of rye grain are rolled , their sharp edges of the split are equalized as a result of the mutual friction of the particles and their friction on the working surfaces of the abrasive rotor and sieve shell.

The grinding product is sent for sorting into a sieve of type 8 BRU, forming flows of rye groats of three sizes and rye baking flour.

An example of the processing of rye grain into cereals is presented in the table.

Experiments 1 and 2 were carried out under the same conditions, except for the performance of the crusher. In the first experiment, the productivity of the crusher was higher than in the second, which is insignificant, since the performance of the crusher is not a distinctive feature of the proposed method.

Table Rye processing products Exit, % experience 1 experience 2 Rye groats No. 1 18.94 20.80 Rye groats No. 2 25.24 25.46 Rye groats No. 3 23.62 21.80 Whole Grains 67.80 68.06 Bakery rye flour 15.13 14.60 Large rye bran 0.69 0.64 Small rye bran 16.38 16.70 Total bran 17.07 17.34 Total: 100.00 100.00

Comparative analysis with the prototype shows that the processing of rye grain into groats according to an abbreviated scheme in the conditions of a groat mill using cereal equipment, peeling and grinding machines with an abrasive rotor of a given grain size, a rotary crusher, cereal sieving and a duo-aspirator allows to obtain a larger cereal output than by the prototype, with the selection of rye baking flour and bran of different sizes, large and small.

Claims (1)

Method for the production of cereals from rye grain, including peeling of rye grain, purified from impurities, separation of peeling products with bran selection, crushing of peeled kernels, grinding of crushed kernels and sorting of grinding products to obtain rye groats and rye flour, while a vertical peeling machine with a large abrasive is used for peeling, and grinding operations - a horizontal grinder with a finer abrasive, large bran is taken from the descent from the shell of the scrubber, and small bran from the passage of the shell of the scrubber, crushing the hardened kernels are conducted in an impact crusher, followed by grinding of the crushing products and separation of the grinding products into final products: number rye and rye flour baking.