RU2649337C2 - Method for production of pasta products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to pasta production. A method for production of pasta products is proposed, wherein a beef liver is ground to mince at a temperature of 25°C, wheat flour is sift and deadish dough is kneaded, while the wheat flour and finely ground liver beef minced meat are mixed with particles of not more than 325 mcm in a ratio of 70:30 for 10-15 minutes, and water is added to the mixture at a temperature of 25°C, the mixture is brought to a humidity of 27-28% and further compressed by a screw through the matrix, vibrating by the action of an ultrasonic radiator with a frequency of 22 + 0.5 kHz and an amplitude of 25-30 mcm, further compressed pasta is cut, blown, dried, stabilized, cooled and packaged.

EFFECT: invention provides significantly increased quality of pasta with additives, reduced costs for production of pasta products, increased shelf life of finished products with a simultaneous increase in the range of pasta products with a high content of vitamin A, improved quality indicators of finished pasta products, in particular strength of dry products.

1 cl, 3 dwg

Description

The invention relates to the food industry, in particular to pasta production.

A known method of production of pasta [1], taken as a prototype. It has significant disadvantages in that pasta has reduced strength and high porosity, reducing shelf life and cooking properties of the product, due to the insufficient connection of flour particles and ingredients. The pressing process in the low-frequency range of vibrations increases the above-mentioned product qualities, but does not fully provide disclosure of the bonds of plant polymers, especially with the addition of meat products.

An object of the invention is to significantly increase the quality of pasta with additives, reduce the cost of pasta production, increase the shelf life of finished products while increasing the range of pasta with a high content of vitamin A, improve the quality of finished pasta, in particular the strength of dry products.

The technical problem is solved due to the fact that the beef liver is crushed to minced meat at a temperature of 25 ° C, wheat flour is sieved and a dough is kneaded, characterized in that wheat flour and finely ground ground beef liver are mixed with particles no larger than 325 microns, in a ratio of 70:30 for 10-15 minutes, water is added to the mixture at a temperature of 25 ° C, adjusted to a moisture content of 27-28% and then the mixture is pressed with a screw through a die vibrating under the influence of an ultrasonic emitter with a frequency of 22 + 0.5 kHz and amplitude 25-30 microns. Next, pressed pasta is cut, blown, dried, stabilized, cooled and packaged.

A method for the production of pasta is as follows: the beef liver is crushed in a cutter with a particle size of not more than 350 microns. Wheat flour is sifted and subjected to magnetic cleaning, later wheat flour and beef liver [2] are mixed in a ratio of 70:30 for 10-15 minutes. Water with a temperature of 25 ° C is fed into the mixture, and the dough is brought to a moisture content of 27-28%. The dough is pressed and molded with an ultrasonic emitter with a frequency of 22 + 0.5 kHz and an amplitude of 25-30 μm in the area of the press matrix [3]. Finished pasta is cut, blown, dried, stabilized, cooled and packaged.

Calculation of the nutritional value of pasta with additives, performed using the registered computer program [4], showed a 3-fold increase in vitamin A in finished products and a 1.6-fold increase in animal protein.

The experiments carried out on the basis of NRU ITMO ICHBT in St. Petersburg showed that during ultrasonic pressing there are a number of differences from the low-frequency vibration molding used in the prototype:

- a decrease in friction forces by a factor of 2-5 when pressing pasta dough in the die and screw tube of the press and, accordingly, a decrease in pressure;

- local heat generation in the deformation zone, directly on the surface of the molded products;

- the effect of “hardening” and “cementation” of the surface nanolayer of the product upon contact with the matrix was detected;

- a significant increase in ductility and a decrease in internal stresses and defect density are achieved. At the same time, the strength of pasta increases, and the hygroscopicity and chemical reactions of oxidation by atmospheric oxygen decrease markedly;

- the release of moisture on the surface of products due to the sound-capillary effect, is a kind of lubricant when passing through dies and accelerates the drying process of products;

- the use of high-frequency ultrasonic vibrations superimposed on the dies of the pressing device, increase the resource of the mold by 30-40% [5].

It has been experimentally proved that pasta with the addition of beef liver in the ultrasound field is not only more durable, but also 30% less moisture absorbing compared to pasta produced in the usual way, as shown in the drawings.

FIG. 1. The dependence of the productivity of the pasta press on the amplitude of the oscillations of the ultrasonic emitter.

FIG. 2. The dependence of the strength of the finished pasta ∅ 5 mm from the amplitude of the oscillations of the ultrasonic emitter.

FIG. 3. The dependence of the moisture absorption of pasta on the amplitude of ultrasound.

The experiments showed that the positive effects of the use of ultrasound when pressing pasta dough (reducing the energy intensity of the process and increasing strength) are explained by the intensification of the creep and relaxation process in the material being compacted [6]. It has been experimentally proved that the use of ultrasound in pressing pasta reduces the energy intensity of the process by at least 1.4-1.5 times.

Thus, the proposed method for the production of pasta has a novelty and significant differences from the prototype, allows high-quality production of pasta with vitamin A, the expected economic effect, by reducing energy costs and improving the quality of pasta up to 15-20%. The proposed technology allows the production of pasta with additives without reducing their consumer properties.

Literature

1. Patent of the Russian Federation for the invention No. 2358453.

2. Osipova G.A. The use of complex additives in the production of pasta / G.A. Osipova // Bread products, 2011. - No. 8. - S. 47-49.

3. Ivanov B.C. Microwave Pasta Press / Ivanov B.C. // Materials of the international scientific-practical conference "Actual issues of improving the technology of production and processing of agricultural products." Issue 14. - Yoshkar-Ola: Mari State University, 2012.

4. Certificate on registration of a computer program No. 20144617950 “Program for calculating the chemical composition and energy value of pasta with additives” M .: Bull. Computer software №9, 2014.

5. RF patent for the invention No. 2530999, Macaroni press, M .: Bull. discoveries, inventions No. 29, 2014.

6. Romanchikov S.A. Study of the structural and mechanical properties of pasta with increased nutritional value in the field of ultrasound [Text]: Collection of scientific articles of the International scientific-practical conference "Modern food technology" (December 3-5, 2014) Kursk, otv. ed. Gorokhov A.A., 2014, p. 180-183.

Claims (1)

A method for the production of pasta, in which the beef liver is crushed to mincemeat at a temperature of 25 ° C, wheat flour is sieved and a dough is kneaded, while wheat flour and finely ground ground beef liver beef are mixed with particles no larger than 325 microns in a ratio of 70:30 within 10-15 minutes, add water to the mixture at a temperature of 25 ° C, bring it to a moisture content of 27-28% and then the mixture is pressed with a screw through a matrix vibrating under the influence of an ultrasonic emitter with a frequency of 22 + 0.5 kHz and an amplitude of 25-30 microns, then pres Crafted pasta is cut, blown, dried, stabilized, cooled and packaged.

Images