RU2685931C1 - Method for production of flour for confectionary and bakery production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of flour relates to grinding of grain mixture for production of food flour and may be used in food industry, in particular, in production of confectionary and bakery products. Method, which involves raw material purification, peeling and grinding, consists in that a grinding mixture of wheat grains, triticale and linseed are taken in ratio 4.5:4.5:1–4.0:4.0:2. Finished mixture is milled on roller machines with the location of the riffles edge on the edge with the speed of rotation of the fast roller of 4.0–8.0 m/s. Ratio of circular speeds of fast- and slow-rotating rollers makes 1.5–3.5. Density of rolls cutting makes 4–8 pieces per 1 cm with riffle incline 5.0–10.0 %. Product of grinding is sorted on sieve of various size. For process of wheat-triticale-linseed grinding one uses flour production process circuit consisting of four dredged and two grinding systems.

EFFECT: method allows to expand raw material base for confectionary and bakery industry.

1 cl, 1 tbl

Description

The invention relates to the food industry, namely the grinding of a mixture of grain to obtain food flour for confectionery and bakery production of wheat grain, triticale and flax seeds.

A method of obtaining food flour from flax seeds (RU, patent 2305950, publ. 20.09.200), including cleaning, washing, drying, heat treatment by three-stage heating on an electric roaster, ultrasonic treatment, cooling, grinding flax seeds.

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

A method of obtaining food flour from oilseeds, in particular sunflower seeds (SU, inventor's certificate 944528, publ. 07.23.1982), including cleaning, drying, seed fractioning, breaking, heat treatment, pressing oil, cooling the cake (low-fat seeds), grinding, irradiation with ultraviolet rays.

The disadvantage of this method of obtaining food flour from oilseeds, in particular sunflower seeds, is the deterioration of the quality of the flour protein complex due to the denaturation of proteins under irradiation (V.P. Komov, V.N. Shvedova. Biochemistry. - M .: Drofa, 2004. - p. 53).

A known method of producing defatted flax flour (US Pat. RF №2612426, publ. 03/03/2017), which consists in pre-crushing linseed cake with a residual fat content of not more than 20% on impact machines (hammer crusher), mainly grinding on impact machines ( hammer crusher, entolerator, detacher, disintegrator, dismembrator) with one or multiple passes, followed by sorting the grinding product on sieves of various sizes and obtaining three standard sizes of defatted flax flour.

The disadvantage of this method should recognize the complexity of reproduction in existing flour mills.

The closest to the claimed method is a method of obtaining native flax flour (US Pat. Of the Russian Federation No. 2620367, published on 05.25.2017), which consists in pre-cleaning and double peeling of flax seeds with a fat content of not more than 40% on impact machines (hammer crusher), mainly grinding on impact machines (hammer crusher, entolerator, detacher, disintegrator, dismembrator) with one or multiple passes, followed by sorting the grinding product on sieves of various sizes and obtaining three sizes of nat implicit flax meal.

The disadvantage of this method of native flax flour is the complexity of reproduction and not enough high quality due to the low protein content in the resulting product.

In the process of analyzing the patent and scientific literature, it was revealed that a technical problem in this area is an insufficient range of food flour with a high content of protein and fat for use in the confectionery and bakery industry.

The technical result achieved as a result of the implementation of the developed technical solution is to expand the raw material base for the confectionery and bakery industry.

To achieve this technical result in the method of obtaining flour for confectionery and bakery production, including cleaning the raw materials, peeling and grinding, pre-compose a grinding mixture of wheat grain, triticale and flax seeds which are taken in a ratio of 4.5: 4.5: 1- 4.0: 4.0: 2, the finished mixture is crushed on roller machines with the arrangement of the grooved tip on the tip with the speed of rotation of the fast roller 4.0-8.0 m / s, with a ratio of circular speeds of fast and slow-rotating rollers 1.5 -3.5, with a density of cutting Wal We are 4-8 pieces per 1 cm, with a slope of corrugation of 5.0-10.0%, followed by sorting of the grinding product on sieves of various sizes. For grinding wheat-triticale-flax mixture using the technological scheme for the production of flour consisting of four torn and two grinding systems.

A characteristic feature of flax seeds is a high protein content from 18.7 to 28% with a well-balanced amino acid composition, a high fat content from 35.3 to 52.4% with a content of polyunsaturated fatty acids (PUFA) (families ω-3, ω-6 , ω-9) from 75 to 99%, dietary fiber up to 28% with a proportion of soluble PV 7-10%, lignans - 300000 mcg per 100 g of seeds.

An example of a specific implementation method. The production of wheat-triticale flax flour with a high content of fat and protein involves the following sequence of operations. The initial grinding mixture consisting of 40% wheat grain, 40% triticale grain and 20% flax seed is fed to a roller mill I torn system. The upper gathering of the milling intermediate products goes to the subsequent torn system, the second gathering to 1 grinding system, and the passage to the control of wheat-triticale flax flour with a high content of protein and fat. Total IV rainy system. The descent from the IV ragged system is sent to the bunker for bran. Grinding systems 2. Descent from the 2nd grinding enters the control of the flour, and the gathering is sent to the bunker for bran.

The prepared grinding mixture was ground on roller machines with a speed of rotation of a fast roll of 5.5 m / s with a ratio of circular velocities of fast and slow-turning rollers - 2.0.

In other embodiments of the method, the finished mixture was ground on roller machines with a density of 6 pieces of rollers per 1 cm with a flute gradient of 8%.

The main grinding was carried out on machines shock-abrasive action (roller machines) with multiple passes. The technological scheme for producing wheat-triticale-flax flour with a high content of fat and protein consists of 4 torn and 2 grinding systems. Wheat-triticale-flax flour obtained from various grinding mixtures differs in chemical composition and can be used for various purposes in bakery and confectionery production.

The chemical composition of the original wheat-triticale flour and obtained by the present method - wheat-triticale flax flour with different quantitative content of the components are presented in table 1.

Analysis of the data in the table shows that the products obtained are characterized by a high content of fat and protein, which allows them to be positioned as a high-lipid flour mixture of different composition in the production of a wide range of bakery and flour confectionery products, including functional products. Compared with the control sample of wheat-triticale flour in wheat-triticale flax flour (40% + 40 + 20%), it was possible to increase the fat content by 837%, and the protein content increased by 27.8%. When this occurs, the product is enriched with not only fat and protein, but PUFA contained in flaxseed fat, minerals and vitamins.

The result is: wheat-triticale flax flour with a high content of fat and protein from torn systems - 11.4%, from grinding systems - 63.5%, wheat-triticale bran from torn systems - 16.1%, wheat bran -tritical-flaxen with vymolnoy system - 9.0%.

The claimed method for producing wheat-triticale-flax flour with a high content of fat and protein has industrial applicability and can be implemented at any flour mill or farms.

Thus, the specified technical result consists in expanding the raw material base for the confectionery and bakery industry, namely, obtaining wheat-triticale flax flour with a high content of fat and protein for the bakery and confectionery industry.

Claims (2)

1. A method of producing flour for confectionery and bakery production, including the cleaning of raw materials, peeling and grinding, characterized in that they pre-constitute a grinding mixture of wheat grain, triticale and flax seeds in a ratio of 4.5: 4.5: 1-4, 0: 4.0: 2, the finished mixture is crushed on roller machines with the location of the grooved tip on the edge with the speed of rotation of the fast roller 4.0-8.0 m / s, with a ratio of circular speeds of fast and slow-rotating rollers 1.5-3 , 5, with a density of cutting rollers 4-8 pieces per 1 cm, with a slope of flute of 5.0-10.0%, from to the following sorting of the grinding product on sieves of various sizes. 2. The method according to p. 1, characterized in that for grinding wheat-triticale-flax mixture using the technological scheme for the production of flour, consisting of four grated and two grinding systems.