RU2552049C2 - Method for production of macaroni flour or groats similar to semolina from triticale grain - Google Patents

Method for production of macaroni flour or groats similar to semolina from triticale grain Download PDF

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RU2552049C2
RU2552049C2 RU2013145231/13A RU2013145231A RU2552049C2 RU 2552049 C2 RU2552049 C2 RU 2552049C2 RU 2013145231/13 A RU2013145231/13 A RU 2013145231/13A RU 2013145231 A RU2013145231 A RU 2013145231A RU 2552049 C2 RU2552049 C2 RU 2552049C2
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grinding
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sieve
torn
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Станислав Олегович Смирнов
Сергей Александрович Урубков
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Государственное научное учреждение Всероссийский научно-исследовательский институт зерна и продуктов его переработки Россельхозакадемии (ГНУ ВНИИЗ Россельхозакадемии)
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Abstract

FIELD: food industry.
SUBSTANCE: method consists in impurities removal from grains, moistening, conditioning, staged milling using break systems with grits and dunsts fractions release, polishing, air sieve separation of the grinding products and formation of flour grades according to coarseness and ash-content indices. In the first milling system one sets a value of isolation as follows: at the first break system - 10-12%, at the second one - 45-50%, at the third one - 40-45% at the specific workload onto the roller line equal to 600-900 kg/cm a day. The product manufactured in the first break system, with particles sized 670-950 mcm, is combined with the products manufactured in the second break system and the third break system, with particles sized 670-850 mcm and 670-710 mcm respectively. Then the product is supplied into the first polishing system. The polishing process is performed at specified workload on the roller line equal to 100-150 kg/cm a day. After milling, the product is supplied for sorting sieving into fractions by coarseness. For enrichment of groat dunst products one performs supplying of fractions obtained during milling in the first three break systems and two polishing systems into sieve systems. Tail products manufactured in the last sieve system are distributed within the grinding process systems depending on their quality.
EFFECT: method allows to increase yield of grits with more homogeneous coarseness structure.
6 cl, 1 dwg, 4 tbl

Description

The invention relates to the production of flour for pasta and baking industry from triticale grains.
The aim of the invention is to expand the range of food products by using triticale grains in the production of pasta or semolina.
Triticale refers to non-traditional types of plant materials, the most promising for expanding the range of healthy food products, as well as for the manufacture of functional food additives. Triticale grain surpasses wheat and rye in terms of protein, essential amino acids, vitamins, macro- and microelements, biologically active substances.
The consumption of such a useful crop as triticale is unreasonably low, which is largely due to the limited range of products from it.
A known method for the production of pasta flour from wheat [1], including preparing the grain for grinding, purifying it from impurities, moistening with subsequent tearing off, three-stage crushing and grinding products on roller mills with decreasing modes in the subsequent stages of crushing and grinding compared to the previous ones sorting of products of crushing and grinding and the formation of varieties of flour from separate streams. In order to increase the yield of higher-grade and semi-large grains of the first grade and improve their quality, the grain is dried to 11.5-12.0% and moistened to 15-20 ° C before being moistened, moistening is carried out in three stages, and the time of curing after the first wetting in two times longer than the wetting time after the second wetting, while in the first stages crushing and grinding are carried out at a speed of 5.5-5.8 m / s and the installation of rifles "point on edge", in the second stages at a speed of 4.5-5.0 m / s and the installation of riffles "point on the back", and in the third stages at a speed of 3.5-4.0 m / s and set wke riffle "back to back".
The disadvantage of this method of production of pasta flour is the irrational use of grain, because according to the described technology with 78% grinding provides for the release of high-grade cereals of only 10%, first-class semi-crops of 35% and second-grade flour of 33%. In addition, there is no clear differentiation of the grinding and enrichment modes, as a result of which the process has a large length, which leads to a decrease in yield and a deterioration in product quality.
A known method of producing flour from wheat [2]. The method involves preparing grain for grinding by cleaning it from impurities, moistening and smoothing, stage-by-stage crushing on torn systems, extraction and sorting of crushed products with separation of fractions and dunsts, grinding, grinding and formation of a grade of flour, and crushing on the first tattered system is carried out under load 800-850 kg / cm per day and the size of the gap between the rollers, ensuring the extraction of the product passing through a sieve No. 1 in the amount of 50-60% of the mass of grain sent to this system, when sorting the crushed products with particle sizes of 438-156 μm are mixed from the first and second tattered systems and sifted together, while a fraction of fine grains and dunsts with a particle size of 438-220 microns is isolated, and the grinding of grains and dunsts is carried out in one step.
The disadvantage of this method is the length of the process, which is explained by the irrational use of equipment due to the low specific loads on the grinding rolls and screening surfaces, especially on subsequent torn and grinding systems, which leads to high energy costs.
A known method of producing flour from durum and soft wheat for pasta [3]. The method involves preparing grain for grinding, stage-by-stage grinding of grain in a torn process with separation into a large and small system, the possibility of enrichment of intermediate grinding products and their processing in grinding and grinding processes. In this scheme, it is possible to supply products from the first torn system with a particle size of 450-800 microns, from the II and III torn systems with a particle size of 450-710 microns to the provided sieve system. The processing scheme consists of VI tattered systems, of which II, III, IV and V other systems are divided into small and large, eight grinding systems and three sorting systems, and the scheme also includes 44 sieve systems. The described method is the closest to the claimed and adopted by us as a prototype.
The disadvantage of this method is the large amount of equipment, which is explained by its irrational use due to the low modes of extraction of large-flow products and flour. In addition, as a rule, the subsequent stages of grinding and sorting on torn and grinding systems have a low specific load, which leads to a sharp increase in specific energy consumption at the mill and a decrease in the efficiency of technological equipment. Dunsts require a large multiplicity of processing by grinding in roller mills to bring flour to coarseness. This, as a result, leads to an unjustified increase in the length of the grinding process on grinding systems. The consequence of this process construction are higher energy costs.
The present invention is aimed at creating an effective and inexpensive method for the production of flour for pasta or cereals (such as semolina) from triticale grain, simplifying the manufacturing process, reducing manufacturing costs, improving consumer properties and expanding the range of finished products.
To obtain such a technical result in the proposed method for the production of pasta from triticale grain, to increase the yield of cereals with a more uniform structure by size, the extraction value is set on the first grinding system: I I.s. equal to 10-12%, on the second dr.s. - 45-50%, for III dr.s. - 40-45% with a specific load on the roller line of 600-900 kg / cm per day; the product obtained on the first tattered system with a particle size of 670-950 μm is combined with the products obtained on the second tattered system with a particle size of 670-850 μm and a third tattered system with a particle size of 670-710 μm, then sent to the first grinding system, where the grinding process is carried out at a specific load on the roller line of 100-150 kg / cm per day; after grinding, the product is sent to screening sorting into fractions by size, then to enrich large-punch products, the fractions obtained by grinding on the first three tattered systems and two grinding systems are sent to sieve systems; similar products obtained on the last sieve system are distributed among the grinding process systems depending on their quality.
Comparison of the proposed solution with the prototype [3] showed that our proposal differs from the known one in that in order to yield grains with a more uniform structure on I-III dr.s. set the differentiated extraction value at a specific load on the roller line of 600-900 kg / cm per day; wherein the product obtained on the first tattered system with a particle size of 670-950 μm is combined with the products obtained on the second tattered system with a particle size of 670-850 μm and the third tattered system with a particle size of 670-710 μm, then it is sent to the first grinding system, where the grinding process is carried out under the following modes: the location of the rifles "point on point", the specific load of 100-150 kg / cm per day. After grinding on the first grinding system, the product is sent to screening sorting into fractions by size, the largest fractions larger than 670 microns are sent to the second grinding system, fractions of the second grinding system larger than 600 microns are sent to the third, and fractions of the third grinding system larger than 560 microns sent to IV dr.s. This technique allows maximum extraction of the endosperm portion of grain of higher quality.
The difference of the proposed method is also that for enrichment, the fractions obtained by grinding on the first three tattered systems are sent to the 1st sieve system, and products with a particle size of 530-670 microns are taken from all torn systems and the first grinding system, and from the second grinding system - 530-600 microns.
The difference of the proposed method is also that for enrichment on the 2nd sieve system, the products isolated on the first three torn systems and two grinding systems are combined, while the size of the products is in the range of 250-530 microns.
The difference of the proposed method is that for enrichment on the 3rd sieve system combine the products isolated on the 3rd grinding system and the fourth torn system, while the size of the products is in the range of 450-560 microns.
The difference of the proposed method is also that for enrichment on the 4th sieve system, the products isolated on the 3rd grinding system, the fourth tear and the first grinding system are combined, while the size of the products is in the range of 160-450 microns.
The difference of the proposed method is that similar products obtained on the 3rd and 4th sieve systems are distributed according to the grinding process systems depending on their quality. The descent from the upper tier of sieve sieve systems as a product containing the largest number of shells is directed to the last, 2nd, system of the grinding process.
Thus, the bulk of krupodunstovye products obtained in tranny, grinding and grinding processes, served for enrichment, and each individual sieve system enriches the products of a certain size and similar in quality, which allows for an efficient enrichment process.
In our opinion, the described differences are new, useful, since they allow us to achieve our goal, and are industrially applicable. To implement the proposed method does not require the development of new equipment, it is carried out on manufactured serial equipment.
The figure shows the movement pattern of intermediate products provided by the proposed method for the production of pasta from triticale grain. The diagram indicates:
1 - I torn system
2 - II torn system
3 - III tattered system,
4 - IV torn system,
5 - V torn system,
6 - 1 grinding system,
7 - 2 grinding system,
8 - 3 grinding system,
9 - 1 grinding system,
10 - 2 grinding system,
11 - 1 sieve machine,
12 - 2 strainer machine,
13 - 3 strainer machine,
14 - 4 strainer machine.
The method is as follows. The grinding is carried out according to the reduced grinding scheme: 4-5 torn; 3-4 grinding; 2 grinding (total 9-11 systems).
The process involves the separation of impurities from the grain mass, cleaning the grain cover, main moistening it with water up to 16% (one- or two-stage depending on the initial moisture content of the grain), smoothing (after each stage of moistening), re-cleaning it with a scrubbing machine, additional moistening with increase in humidity by 0.5-0.6% and coughing for 25-30 minutes in order to increase the elasticity of the grain shells before the first torn system, grain formation with four-system grinding and sorting, grinding, sieve section s products grinding and forming kinds of flour in terms of size and ash.
The individual flows of grains and dunsts obtained as a result of grinding according to the scheme are subjected to enrichment on sieve machines using different operating modes for each machine depending on the quality of the enriched grains and dunsts by introducing a sequential method of enrichment on 2-3 tiers of sieves.
The location of the grooves on the roller mills of all tattered "point-to-point" systems. At the first stage of grain crushing, the product after grinding on the first system is sent to screening sorting into fractions by size, the largest fractions larger than 950 microns are sent to the second system. Similar fractions of the second grinding system are sent to the third. The product obtained on the first tattered system 1 with a particle size of 670-950 μm is combined with the products obtained on the second tattered system 2 with a particle size of 670-850 μm and the third tattered system 3 with a particle size of 670-710 μm, then sent to the first grinding system 6, where the grinding process is carried out under the following conditions: the location of the rifles "point on point", the specific load of 100-150 kg / cm per day. After grinding on the first grinding system, the product is sorted into fractions by size, the largest fractions larger than 670 microns are sent to the second grinding system 7, fractions of the second grinding system larger than 600 microns are sent to the third grinding system 8, and fractions of the third grinding system larger than 560 μm sent to IV dr.s. 4. After grinding and sorting, large-punch products are sent for enrichment to sieve machines. The fractions obtained by grinding on the first three torn and two grinding systems are directed to the 1st sieve system 11, and products with a particle size of 530-670 μm are taken from all torn systems and the first grinding system, and 530-600 μm from the second grinding system. The descent from the upper tier of the sieve system sieve as a product containing the largest number of membranes is sent to the fifth tattered system 5 or to bran.
For enrichment on the 2nd sieve system 12, the products isolated on the first three tattered systems and two grinding systems are combined, while the size of the products is in the range of 250-530 microns. The descent from the upper tier of the sieve system sieve as a product containing the largest number of membranes is sent to the fifth tattered system 5 or to bran.
For enrichment on the 3rd sieve system 13, the products isolated on the 3rd grinding system 8 and the fourth torn system 4 are combined, while the size of the products is in the range of 450-560 μm. The descent from the upper tier of the sieve-sieve system, depending on the quality, is directed to the fifth flawed system 5 or to the second grinding system 10.
For enrichment on the 4th sieve system 14, the products isolated on the 3rd grinding system 8, the fourth torn 4 and the first grinding 9 systems are combined, while the fineness of the products is in the range of 160-450 microns, with similar products obtained by 3 the 4th and 4th sieve systems are distributed according to the grinding process systems, depending on their quality. The descent from the upper tier of sieve sieve systems as a product containing the largest number of shells is directed to the last, 2nd, system of the grinding process 10.
On grinding systems, rollers with a rifled or micro-rough surface are used. In order to improve the quality of flour, it is recommended to use rollers with a microrough surface.
When constructing the individual stages of the technological process of pasta grinding of triticale grains, the following recommendations should be guided.
The technical characteristics of roller drills of torn and grinding systems are given in table 1.
The grinding regimes and specific loads on the systems of tattered process should ensure the receipt of the maximum number of grains and the minimum - dunsts and flour.
Table 1
Technical characteristics of the surface of the rollers of tattered systems with pasta grinding of triticale grains
Riffle Options
System name The density of the cut, r / cm Slope,% Pointing Angles, α / 3 ° Relative arrangement of riffles
I torn 3,5 4-6 35/60 os / os
II torn 4,5 6-8 30/60 os / os
III torn 6.0 6-8 30/60 os / os
IV torn 7.0 8-10 30/60 os / os
1 grinding 8.0 10-12 30/60 os / os
2 grinding 9.0 10-12 30/60 os / os
3 grinding 10.0 10-12 30/60 os / os
Recommended grinding regimes on I-IV torn systems are given in Table 2, and the approximate yield of large-punch products and flour in a tattered process are given in Table 3.
table 2
Recommended grinding regimes on I-IV torn systems for pasta grinding of triticale grains
System name Recovery in%
Control Screen Number by mass of product entering this system by weight of product entering I torn system
I torn 950 μm 10-12 12-15
II torn 850 μm 44-50 35-38
III torn 710 μm 40-45 20-22
IV torn 670 μm 30-35 10-12
Total I-IV tattered systems - 77-87
Table 3
Estimated yields of krupodunstovyh products and flour in a torn process with pasta grinding of triticale grains
System name Krupki Dunsts Flour General extraction
large average shallow
I torn 2-3 3-5 1-2 2-3 2-3 10-16
II torn 5-6 7-8 3-4 4-5 7-8 26-31
III torn 3-4 4-5 2-3 3-4 8-9 20-25
Total with I-III tattered systems 10-13 14-18 6-9 9-12 17-20 56-72
IV torn - - 2-3 3-4 3-4 8-11
Total with I-IV tattered systems 10-13 14-18 8-12 12-16 20-24 64-83
The characteristics of varieties of pasta from triticale grain are given in table 4.
Table 4
Quality indicators of pasta flour
Grade of flour Ash content,%, no more Grinding size Color
sieve residue according to GOST 4403-77 no more, % passage through a sieve in accordance with GOST 4403-77 no more, %
Supreme (Krupka) 0.75 530 μm 3 250 μm fifteen cream with a yellow tint
The first (half) 1.10 360 μm 3 160 μm 40 light cream
Second 1.75 250 μm 2 140 μm not less than 65 cream
Top-grade pasta flour (grains) is formed from streams of medium and small grains and dunsts obtained in the drilled and grinding process after their enrichment in sieve machines.
First-grade pasta flour (half-group) is formed from flows of dunsts and flour.
Baking flour of the 2nd grade is obtained from all technological process systems.
Thus, with a significant reduction in the grinding scheme due to the rational construction of the technological process, the method allows to obtain a total yield of pasta or cereal (semolina) 45-55%, flour of the second grade 25-30%, the yield of bran 20-25%.
Information sources
1. USSR author's certificate 619203, IPC V02C 9/04, 03/21/1977.
2. RF patent No. 2035225, IPC V02C 9/04, 11.29.1991.
3. Rules for the organization and conduct of the technological process in flour mills. VNPO “Zernoprodukt”, VNIIZ, Moscow, 1991, p. 58-66.

Claims (6)

1. A method for the production of pasta or semolina such as semolina from triticale grain, which involves preparing the grain for grinding, including cleaning from impurities, moistening and smoothing, stage-by-stage grinding on torn systems with the separation of grains and dunst fractions, grinding, sieve separation of grinding products and forming varieties of flour in terms of fineness and ash content, characterized in that in order to increase the yield of grits with a more uniform structure by size on the first grinding system, extraction rate: on the first torn system equal to 10-12%, on the second torn system - 45-50%, on the third torn system - 40-45% with a specific load on the roller line of 600-900 kg / cm per day, the product obtained on the first torn system with a particle size of 670-950 μm, combine with the products obtained on the second torn system with a particle size of 670-850 μm and a third torn system with a particle size of 670-710 μm, then sent to the first grinding system, where the grinding process carried out at a specific load on the roller line of 100-150 kg / cm per day, after and grinding product is sent to sieving screening sorting into fractions by size, then to enrich large-punch products on the sieve systems send fractions obtained by grinding on the first three tattered systems and two grinding systems, similar products obtained on the last sieve system are distributed according to the grinding process systems in depending on their quality.
2. The method according to claim 1, characterized in that the fractions obtained by grinding on the first three tattered systems are directed to the first sieve system, and products with a particle size of 530-670 μm are taken from all torn systems and the first grinding system, and from the second grinding system - 530-600 microns.
3. The method according to claim 1, characterized in that for enrichment on the second sieve system, the products isolated on the first three tattered systems and two grinding systems are combined, while the size of the products is in the range of 250-530 microns.
4. The method according to claim 1, characterized in that for enrichment on the third sieve system combine the products isolated on the third grinding system and the fourth torn system, while the size of the products is in the range of 450-560 microns.
5. The method according to claim 1, characterized in that for enrichment on the fourth sieve system combine the products isolated on the third grinding system, the fourth torn and the first grinding systems, while the size of the products is in the range of 160-450 microns.
6. The method according to claim 1, characterized in that the similar products obtained on the third and fourth sieve systems are distributed according to the quality of the grinding process systems, the descent from the upper tier of the sieve systems as the product containing the largest number of membranes to the last second grinding system.
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RU2612422C1 (en) * 2015-12-28 2017-03-09 Федеральное государственное бюджетное учреждение "Всероссийский научно-исследовательский институт зерна и продуктов его переработки" (ФГБНУ "ВНИИЗ") Method of flour production from triticale grain
RU2620367C1 (en) * 2015-12-28 2017-05-25 Федеральное государственное бюджетное учреждение "Всероссийский научно-исследовательский институт зерна и продуктов его переработки" (ФГБНУ "ВНИИЗ") Method of obtaining native flax flour
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RU2688423C1 (en) * 2018-07-05 2019-05-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) Method for production of flour for confectionary and bakery production
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RU2612422C1 (en) * 2015-12-28 2017-03-09 Федеральное государственное бюджетное учреждение "Всероссийский научно-исследовательский институт зерна и продуктов его переработки" (ФГБНУ "ВНИИЗ") Method of flour production from triticale grain
RU2620367C1 (en) * 2015-12-28 2017-05-25 Федеральное государственное бюджетное учреждение "Всероссийский научно-исследовательский институт зерна и продуктов его переработки" (ФГБНУ "ВНИИЗ") Method of obtaining native flax flour
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RU2685915C1 (en) * 2018-02-15 2019-04-23 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) Method of production of sorted flour of triticale grain
RU2685931C1 (en) * 2018-07-05 2019-04-23 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) Method for production of flour for confectionary and bakery production
RU2685929C1 (en) * 2018-07-05 2019-04-23 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) Method for production of flour for confectionary and bakery production
RU2688376C1 (en) * 2018-07-05 2019-05-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) Method for production of flour for confectionary and bakery production
RU2688423C1 (en) * 2018-07-05 2019-05-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) Method for production of flour for confectionary and bakery production
RU2688357C1 (en) * 2018-07-05 2019-05-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) Method for production of flour with high content of protein and fat

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