RU2620367C1 - Method of obtaining native flax flour - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes pre-cleaning flax seeds, followed by grinding and passing through a sieve to isolate the desired product. In addition, two-stage peeling of seeds is carried out on impact machines, grinding is carried out on impact machines, and ground seeds are passed through a sieve with the size of 710 mcm, wherein flax seeds with the fat content of not more than 40% are used.

EFFECT: production of native flax flour used as a component of products of increased nutritional value, products of functional and special purpose.

5 cl, 2 tbl

Description

The invention relates to the food industry, namely to the production of native flax flour from flax seeds.

A characteristic feature of flax seeds is a high protein content of 18.7 to 28% with a well-balanced amino acid composition, a high fat content of 35.3 to 52.4% with a content of polyunsaturated fatty acids (families ω-3, ω-6, ω- 9) from 75 to 99%, dietary fiber up to 28% with a soluble PV fraction of 7-10%, lignans - 300,000 μg per 100 g of seeds.

Known (RF patent 2305950, publ. September 20, 2007) is a method of producing food flour from flax seeds, including cleaning, washing, drying, heat treatment by three-stage heating on an electric fryer, sonication, cooling, grinding of flax seeds.

The disadvantage of this method is the low protein content and its low quality, which reduces the quality of flour due to heat treatment on an electric fryer at 150 ° C and the use of ultrasound, which contribute to the irreversible denaturation of the protein. In addition, due to the lack of a technological operation for removing oil, its high content in flaxseed due to lipid oxidation shortens the shelf life of flaxseed and gives the product an unpleasant odor and rancid taste. Thus, by a known method receive flaxseed of low quality due to the low protein content and high oil content, which reduces its shelf life.

The closest analogue of the developed method can be recognized (RU, patent 2376344, publ. 20.12.2009) a method for producing food flour from oilseeds, in particular flax seeds, including, according to the first embodiment, the purification of seeds from impurities, drying, oil pressing and grinding fat-free seeds, and after cleaning the seeds from impurities, they are washed for 5-10 minutes at a temperature of not more than 20 ° C, the seeds are dried at a temperature of 70-80 ° C to a moisture content of not more than 10%, the oil is pressed by pressing, and the crushed non-fat seeds mil they are woven through sieves of wire mesh No. 0.67. According to the second embodiment, the seeds are cleaned of impurities, the oil is dried, the oil is pressed and the fat-free seeds are ground, and after the seeds are cleaned of impurities, they are washed for 5-10 minutes at a temperature of not more than 20 ° C, the seeds are dried at a temperature of 70-80 ° C to a moisture content of not more than 10%, the oil is pressed by pressing, followed by extraction of defatted seeds with hexane at a temperature of 55-60 ° C for 1-8 hours, after which the resulting extraction pulp is separated, and the crushed defatted seeds are sieved through wire sieves th grid №0,67.

The disadvantages of this method should recognize its duration, multi-stage, as well as the inability to separate the resulting target product by the size of the grinding particles.

The technical problem solved by the developed method consists in increasing the efficiency of using flax seeds and expanding the range of food products.

The technical result obtained by the implementation of the method is to provide the possibility of obtaining native flax flour, used as a component of products of high nutritional value, functional and special purpose products.

To achieve the specified technical result, it is proposed to use the developed method for the production of native flax flour. According to the developed method, preliminary cleaning of flax seeds is carried out, followed by grinding and passing through a sieve with the selection of the target product, moreover, double peeling of seeds is carried out on impact machines, grinding is carried out on impact machines, and grinding is passed through a sieve with a size of 710 microns, use flax seeds with a fat content of not more than 40%.

A significant difference between the developed method is the preliminary cleaning of impurities of flax seeds for food and its subsequent double peeling. The peeling of peeled flax is carried out on machines with abrasive working bodies (a milling machine, a scouring machine, a peeling machine of the type ZSHN) with a selection of 3-5% of the shells.

The main grinding of peeled flax is carried out on percussion machines (hammer crusher, entoleitor, detacher, disintegrator, dismembrator) with one or multiple passes. The number of passes is determined by the product range.

Sifting is carried out on a set of sieves with openings of 710 microns, 450 microns, 250 microns, which allows you to get native flaxseed flour (sieve passage 710 microns, sieve gathering 450 microns), medium-sized flour (sieve passage 450 microns, sieve gathering 250 microns) , fine flour (passage 250 μm). The resulting different types of flaxseed native flour differ in chemical composition and can be used for various purposes. The resulting varieties of flaxseed native flour vary in chemical composition and are presented in table 1.

Analysis of the data in table 1 shows that the fine flour and medium-sized flour is characterized by a high fat content (44.6 ... 42.93%) and the least amount of fiber (4.75 ... 12.34%). Coarse flour, on the contrary, is characterized by the lowest content of fat and protein, and the maximum amount of fiber. The starch content is low and varies from 3.7 to 5.0%. Thus, various types of flour can be used in the formulations of a number of bakery and confectionery products based on differences not only in their dispersion, but also in chemical composition.

The fractional composition of simple proteins of flax seeds and its processed products is presented in table 2. Analysis of the data in table 2 shows that the albumin-globulin fraction predominates in flax seeds and its processed products, prolamins are practically absent, the amount of glutelins is 2-5 times less than albumin and globulin. The data obtained indirectly indicate that the proteins of flax and its processed products should be well absorbed by the human body, since it is albumin and globulin that are actively hydrolyzed by the action of proteolytic enzymes of the gastrointestinal tract (pepsin, trypsin, chymotrypsin, etc.).

Example. The production of flaxseed native large flour involves the following sequence of operations. The initial flax seeds are cleaned of large, light and small impurities on air-screen separators, of difficult to separate impurities on pneumatic sorting tables, of metal-magnetic impurities on magnetic separators, from mineral impurities on stone-screening machines. The content of impurities after cleaning the original flax should not exceed 2%. Then, the peeled flax seeds are peeled on machines with abrasive tools (a maker, a scouring machine, a peeling machine such as ZSHN) with a selection of 3-5% of the shells.

Grinding in a percussion machine (hammer mill) - sieving on a sieve with a hole size of 710 microns - sieve passage - linseed flour 0 native coarse; gathering sieves - return to re-grinding. When replacing a 710 micron sieve with a 450 micron sieve in a similar manner, native medium flax flour is obtained.

Obtaining flax flour native thin provides the following sequence of operations. Grinding twice (triple) in impact machines (1 - machine - hammer crusher ∅ sieves 2 mm) - sieving on two sieves. The first with a hole size of 710 μm, the gathering of which is sent for re-grinding, the passage of a 710 μm sieve on a sieve with a hole size of 250 μm. Sieve passage 250 microns - native thin flour; gathering sieves of 250 microns on the second grinding system (hammer mill ∅ sieves of 1.5 mm). After the second grinding step, the product is sent for sieving on a sieve with a hole size of 250 μm. Sieve passage - native fine linen flour; the gathering of the sieve is returned for re-grinding to this system or sent to a third grinding system. The parameters of the third system are similar to the second system.

The claimed method for producing flaxseed native flour has industrial applicability and can be implemented at any flour mill or in the oil and fat industry.

Thus, the claimed purpose of the invention is achieved - increasing the efficiency of use of flax seeds and expanding the range of food products, as well as the use of native flax flour as a component in the production of high nutritional value products, functional and special purpose products.

Claims (5)

1. The method of production of native flax flour, including pre-cleaning flax seeds with subsequent grinding and passing through a sieve with the selection of the target product, characterized in that they additionally carry out double peeling of seeds on impact machines, grinding is carried out on impact machines, and grinding is passed through a sieve with a size of 710 microns, while using flax seeds with a fat content of not more than 40%. 2. The method according to p. 1, characterized in that the sieve is additionally sent for re-grinding on impact machines with passing grinding through a sieve with a hole size of 450 microns. 3. The method according to p. 1, characterized in that in addition, the gathering of the sieve with a hole size of 450 microns is sent for re-grinding on impact machines with passing grinding through a sieve with a hole size of 250 microns. 4. The method according to p. 1, characterized in that the peeling is carried out on hammer crushers. 5. The method according to p. 1, characterized in that the grinding is carried out using a hammer mill, entolator, detacher, disintegrator or disintegrator.