RU2723718C1 - Production line for manufacture of a food extruded product and a method for production of a food extruded product - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry and serves for production of food extruded products from grain raw materials, mainly, extruded flat grain breads. Disclosed is a method for manufacturing a food extruded product in the form of crisps, comprising loading a pre-processed grain mixture, its movement by screw of extruder with its simultaneous heating and grinding at end of screw extruder due to action of friction forces between grain mixture, screw extruder screw end and plane of heating washer, filling of crushed and heated by obtained mixture of recess in heating washer with subsequent blasting of grain mixture at initial section of draw plate, after which mixture acquires a soft consistency and fills rectangular hole of draw plate, in which finished product is formed in form of continuous flat tape, which is further divided by means of cutting device, at that, from the extruder, excess heat is constantly discharged through the cylindrical radiator, which is put on the extruder screw extension protruding tail, and the grain mixture grinding is started in the extruder itself during the grain mixture movement along the extruder housing, as well as coming from the end of ground grain mixture is collected in the deepening of the heating washer and directed into the divergent to the periphery sections of the dumbbell hole of the redistribution washer, changing and redistributing grain mixture streams, after which they are collected in the recess of the sealing washer before its slot-like opening, achieving uniform density of the grain mixture to provide a subsequent process of extrusion by explosion at the beginning of the rectangular forming channel in the draw plate, at the output of which the obtained plastic tape of the extruded product is laid on the guide and forced to press against it by means of a clamping device to eliminate deformation and ensure flatness of the continuous tape of the product semi-product, from which the strips are cut with length of 3–4 meters, which are supplied to endless air permeable conveyor for final drying by air flows with subsequent centering and pressing drive rollers to support surface, after which measured pieces of completely finished extruded food product are cut from said strips. Also disclosed is a process line for carrying out said method, consisting of a device for producing a food extruded product, comprising a bearing frame, on which a loading hopper with a dispenser in the form of a screw with an adjustable rotation speed is mounted, press extruder and female die including series-mounted heating washer, draw plate with through rectangular channel, acting as a product shaper, and a coupling nut screwed on extruder housing, by means of which temperature of heating washer is controlled by its pressing to screw extruder screw end, and cutting device installed at some distance from device for manufacture of food extruded product, at that screw of press-extruder is made with shank extending beyond its body, on which heat-removing element is put, made in form of cylindrical radiator with radial ventilation ribs, and the inner surface of the body-case of the extruder auger is made with a screw groove along its entire length, and also the heating washer of the matrix has a recess facing the side opposite to the screw end, with a central hole equal to half the diameter of the heating washer, behind which there is a re-distributing washer with a dumbbell-shaped hole for intermediate mixing and redistribution of the heated mixture, to which is adjoining a sealing washer with a recess and a slot-like opening, to which a die with a rectangular channel adjoins, the width of which is smaller than the width of the slot-like opening in the sealing washer, wherein between the matrix output and the cutting device, a guide is installed with the clamping device made in the form of an inclined plank fixed on the guide with the possibility of changing the installation place along this guide, which adjoins the cutting device, behind which the endless air-permeable transport conveyor is located, above which there installed is at least one device of forced air supply - fan, mainly perpendicular to direction of transport conveyor movement, in the end of which there is a centering device with pressure driven rollers and device for cutting of measured pieces of completely prepared food product.EFFECT: invention ensures stabilization of press-extruder operation as per temperature mode, increased intensity of grain mixture grinding at the stage of its transportation in press extruder, uniform heating of mixture at screw end, longer service life of press extruder, avoiding deformation of the product plastic tape after its withdrawal from the spinneret, conditionality of the food product, high homogeneity of the structure and quality of the food product and high efficiency of the line.3 cl, 7 dwg

Description

The invention relates to the food industry, more specifically, to the production of food products by extrusion and can be used in the manufacture of food extruded products from grain raw materials, mainly extruded flat grain bread.

A device is known for manufacturing an extruded food product containing a supporting frame on which a loading hopper with a dispenser in the form of a screw with an adjustable rotation speed is mounted, a press extruder and a die including a sequentially installed heating washer with a dumbbell-shaped hole, a washer with a slotted diaphragm, a die with through a rectangular hole made at the outlet in the form of a thin-walled pipe acting as a product former, and a union nut screwed onto the body of the press extruder, with which the temperature of the heating washer is controlled by pressing it against the end face of the screw of the press extruder. At a certain distance from the described device, a cutting device is installed, behind which there is a tray for receiving finished products. A device for manufacturing an extruded food product, a cutting device for dividing a continuous strip of extruded product into measured pieces, and a tray for receiving the finished product, in the aggregate, are a fragment of a technological line that allows the production of an extruded food product.

Using this well-known technological line, a method for manufacturing an extruded food product is implemented, which includes loading a pre-prepared grain mixture, moving it with an extruder screw and simultaneously heating and grinding it on the end face of the extruder screw, followed by pressure redistribution over the entire product area using a heating washers with a dumbbell-shaped hole, after which they push the product flow through the slit diaphragm, followed by blowing up the grain mixture in the initial section of the die, after which the mixture acquires a soft consistency and fills the rectangular hole of the die, in which the finished product is formed in the form of a flat ribbon, which, in turn, , are separated using cutting devices into separate strips of measured length. At the stage of grinding the grain mixture, the temperature of its heating is controlled using a heating washer with a dumbbell-shaped hole, by changing the resistance to movement of the grain mixture from the screw of the extruder into the matrix using a union nut. The formation of the tape of the food product is carried out in conditions of intense heat removal, which is provided by the thin-walled design of the nozzle of the nozzle [see US Pat. Of Ukraine №88839 (C2) for IPC classes ²⁰⁰⁹ A23P 1/10, A23L 1/18, A23L 1/10, published on November 25, 2009 in Byul. No. 22].

The main disadvantage common to the known device for manufacturing an extruded food product and the known method is the inability to provide the same grinding conditions for the processed grain mixture, which is caused by the imperfection of the design of the matrix of the press extruder and the technological operations performed therein. This disadvantage is explained by the following: due to the presence in the known design of the matrix of the press extruder a heating washer with a dumbbell-shaped through hole adjacent to the end face of the screw of the press extruder during processing, the grain mixture does not have time to be crushed by the plane of the heating washer, where the peripherals expanded are located sections of the dumbbell-shaped hole, since the contact area of the plane of the washer with the end of the screw in this place is extremely small, compared with the area of the plane of the washer in the central part, where there is a narrow (slit-like) section of the dumbbell-shaped through hole - the gap. As a result of this, bread rolls are obtained with a heterogeneous structure, in which coarse (not ground and not expanded) fragments, as well as fragments of flattened grains, are found. Adjusting the pressure and temperature of heating the grain mixture at the end of the screw does not allow to solve the indicated problem - at any temperature and pressure indicators, the finished product is of poor quality, it is easily destroyed along the boundaries of flattened and not expanded (not exploded) fragments.

Another technical disadvantage is that the inner surface of the casing of the press extruder is smooth (as shown in Fig. 2, illustrating the description of patent UA 88839 (C2)). As a result, the rotating auger only moves the grain mixture along the casing of the extruder to the end of the auger, where the grain is milled. That is, the body and screw of the extruder press along its entire length are only a conveying system that does not take part in the processing of the grain mixture, in particular, its grinding. Therefore, to grind the grains of the mixture it is necessary to exert considerable effort, which is a significant technological disadvantage of the known method for the production of extruded food product.

Partially, these disadvantages are eliminated in the known device for manufacturing a food extruded product and the method for producing a food extruded product described in US Pat. Of Ukraine No. 99673 (U) according to the classes of IPC ⁶ A23P 1/10, A23P 1/12, published on June 10, 2015 in Byul. No. 11, taken as a prototype as the closest in essence and achieved effect to the claimed objects of technology.

A device for manufacturing an extruded food product contains a supporting frame on which a loading hopper with a dispenser in the form of a screw with an adjustable rotation speed is mounted, a press extruder and a die including a sequentially installed heating washer with a stepped recess decreasing towards the slot (aperture), a die with a through rectangular channel that acts as a shaper of the product, and a union nut screwed onto the body of the press extruder, with which the temperature of the heating washer is controlled by pressing it against the end face of the screw of the press extruder, and also at a certain distance from the device for manufacturing the food extruded product a cutting device is installed, behind which is a tray for receiving finished products.

Using these devices and devices, a method for producing a food extruded product is carried out, which involves loading a pre-prepared grain mixture, moving it with the screw of the extruder press with its simultaneous heating and grinding at the end of the screw of the extruder, due to the action of friction between the grain mixture, the end of the screw and the plane of the heating washer, fill the step recess in the heating washer with the grinded and heated mixture, from which it is pressed into the slotted hole of the heating washer with subsequent blowing up of the grain mixture at the initial section of the die, after which the mixture acquires a soft consistency and fills the rectangular hole of the die, in which form the finished product in the form of a plastic flat tape, which is subsequently separated using a cutting device into separate strips of measured length, which are laid out in a tray for final drying.

The main disadvantage common to the known device for manufacturing an extruded food product and the known method is the inability to ensure uniformity of the processed grain mixture, which is caused, accordingly, by the imperfection of the design of the matrix of the press extruder, in particular, its heating washer with a stepped recess, as well as technological processes occurring in it. The essence of this drawback is as follows: since the heating washer faces the auger end with its stepped recess, with its largest step, and the working plane of the heating washer is presented as a thin rim, the friction area of this plane of the heating washer against the auger end is insufficient for complete heating and grinding the grain mixture. Because of this, solid fragments of the grain mixture fall into the stepped recess of the heating washer, which are then sent through the slotted hole of the heating washer and then into the die, where they do not explode and remain in the finished food product in its original form.

The second disadvantage of the known technological equipment for the manufacture of food extruded product, as in the previous analogue, is the imperfection of the design of the extruder, in particular, its body. The inner surface of the casing of the extruder is smooth (as shown in Fig. 2, illustrating the description of the prototype). That is, the body of the extruder press does not take part in the processing of the grain mixture, in particular, its crushing.

The third disadvantage of the known technological equipment for the manufacture of food extruded product is the lack of supporting devices for the plastic semi-finished food product (continuous tape) at the exit of the die. The essence of this drawback is explained as follows. Since the formation of the tape in the die takes place under conditions of low heat removal from the product (and this is correct - the product in the die has the ability to compact to the desired consistency), the product strip leaves the die in a plastic state, therefore, it can bend unpredictably in a plane (most down ), and enters the cutting device in a semi-frozen form (which is confirmed by the presence of a pallet in which the cut strips are collected for subsequent drying), as a result of which the cut measuring strips of the product are not obtained flat, which requires their additional alignment, for example, by additional cutting perimeter, since such a product is not aesthetic (does not have a presentation) and it is difficult to pack. These additional manipulations, of course, complicate the known method of manufacturing a food extruded product

The fourth disadvantage of the known technological equipment for the manufacture of food extruded product is the overheating of the extruder due to the lack of technical ability to remove excess heat. As a result of overheating of the press extruder, problems arise with bearings in which the rotating screw is fixed: heated parts - the housing and the screw - negatively affect the bearings, especially persistent (it overheats and the grease of the bearings burns out quickly).

The main disadvantage of this method for the production of food extruded product is the inability to obtain with it the final product of good quality. The reasons for this are: the presence of high density fragments in the finished product (due to insufficient grinding of the grain mixture with a heating washer), the inability to achieve a uniform structure (for the same reason), the inability to obtain an even continuous ribbon of the semi-finished product and flat measuring strips (due to the high plasticity of the mass at the exit of the die), the need to dry out the finished product, the need for periodic interruption of the process (due to overheating of technological equipment, in particular, a press extruder).

The basis of the invention is the task of obtaining from a grain mixture in a stable production process food extruded product in the form of rectangular bread from a continuous semi-finished product with a uniform uniform structure along the entire length and cross section without significant effort with the final drying of the finished product by changing the grinding conditions of the grain mixture, its subsequent mixing in the matrix of the press extruder and the creation of conditions for complete drying of the finished product by introducing additional devices into the existing equipment, combined into a technological line for the production of extruded food product, as well as making structural changes to the matrix and technological changes in the manufacturing process of extruded food product.

The solution to this problem is achieved by the fact that in the technological line for the manufacture of food extruded product, consisting of a device for the manufacture of food extruded product containing a supporting frame, on which a loading hopper with a batcher in the form of a screw with an adjustable rotation speed is mounted, a press extruder and a matrix, including a sequentially installed heating washer, a die with a through rectangular channel acting as a product former, and a union nut screwed onto the body of the press extruder, with which the temperature of the heating washer is controlled by pressing it against the end face of the screw of the press extruder, and a cutting device installed at some distance from the device for manufacturing a food extruded product, according to the proposal, the screw of the press extruder is made with a shank protruding outside its body, on which a heat-removing element is made, made in the form of a cylindrical radial an ator with radial ventilation ribs, and the inner surface of the casing (sleeve) of the press extruder is made with a helical groove along its entire length, and the matrix washer has a recess facing the opposite side from the screw end, with a central hole equal to about half the diameter of the heater washers, behind which there is a redistributing washer with a dumbbell-shaped hole for intermediate mixing and redistribution of the heated mixture, to which there is a sealing washer with a recess and a slit-like hole, to which a die with a rectangular channel adjoins, the width of which is less than the width of the slit-like hole in the sealing washer, between the exit from the matrix and the cutting device there is a guide with a clamping device made in the form of an inclined bar fixed on the guide with the possibility of changing the installation location along this guide, which is adjacent to the cutting device, behind which an endless breathable transport conveyor has been installed, over which at least one forced air supply device is installed, for example, a fan, mainly perpendicular to the direction of movement of the transport conveyor, at the end of which there is a centering device with pressure drive rollers and a device for cutting measured pieces of a finished food product.

In addition, according to the proposal, an annular ledge can be made on the outer cylindrical surface of the die with the possibility of installing at least one adjusting ring on it, pressed against the die with a union nut to provide adjustment of the gap between the heating washer and the end of the screw, as it wears out .

The solution to this problem is also achieved by the fact that in the method of manufacturing a food extruded product, which involves loading a pre-prepared grain mixture, its movement by the screw of the press extruder with its simultaneous heating and grinding at the end of the screw of the press extruder due to the action of friction between the grain mixture, with the end of the screw and the plane of the heating washer, filling the recesses in the heating washer with the grinded and heated mixture and then blowing up the grain mixture at the initial section of the die, after which the mixture acquires a soft consistency and fills the rectangular hole of the die, in which the finished product is formed in the form of a continuous flat ribbon, which is subsequently separated using a cutting device, according to the proposal, excess heat is constantly removed from the press extruder through a cylindrical radiator worn on the protruding shank of the screw, and the grinding of the grain mixture begins in the press extruder in the process the movement of the grain mixture along the extruder body, as well as the milled heated grain mixture coming from the end, are collected in the recess of the heating washer and sent to the dumbbell-shaped openings of the redistributing washer expanding to the periphery, changing and redistributing the grain mixture flows, after which they are collected in the deepening of the sealing washer before its slit-like hole, thereby achieving a uniform density of the grain mixture to ensure the subsequent extrusion process by explosion at the beginning of a rectangular forming channel in the die, at the exit of which the obtained plastic tape of the extruded product is laid on the guide and forcibly pressed to it using a clamping device to prevent deformation and ensuring the flatness of the continuous belt of the semi-finished product, from which strips 3-4 meters long are cut, which are fed to an endless air-permeable transport conveyor for final drying by air flows with after blowing centering and pressing the drive rollers to the supporting surface, after which measured pieces of a completely prepared extruded food product are cut from these strips.

Due to the presence of a heat-removing element on the auger shank, the necessary excess heat is removed through the auger from the die, which reduces the temperature of the press extruder and, therefore, ensures the operation of the bearings without periodically adding grease to them.

Due to the presence of a helical groove on the inner surface of the press extruder body, it is technically possible to crush the grain mixture even at the stage of its movement by the screw to the die. In this case, the auger can be double-entry.

Since the heating washer faces the recess in the direction of the union nut and has a central hole not exceeding half the diameter of the heating washer, a plane is formed that is sufficient for the final grinding (abrasion) of the grain mixture and its heating, which makes it possible to qualitatively prepare the mixture for subsequent extrusion.

Since a redistributing washer with a dumbbell-shaped hole is installed in the matrix after the heating washer, it is technically possible to redistribute and mix the paste-like grain mass in the matrix itself before the extrusion stage, which ensures a homogeneous structure of the extruded food product.

Since a sealing washer with a recess and a slit slot is installed after the redistributing washer, the paste-like grain mass is twice compressed: first, at the stage of its descent onto the heating washer, then before the slotted slot in the sealing washer with a recess. A periodic change in the density of the pasty grain mass in combination with its mixing, allows you to stabilize the structure and porosity of the mass at the next stage of its extrusion.

Since the width of the rectangular forming channel of the die is smaller than the width of the slit-like hole in the sealing washer, due to the “lateral compression” effect, it is possible to additionally tighten the lateral edges of the continuous ribbon of the semi-finished product, while the main part (body) of the ribbon acquires a folded structure mainly when maintaining a flat configuration and a rectangular cross-section, which generally positively affects the consumer properties of the finished product (the formed "folds" hold spices, sauces, etc. well on the surface of the product (bread)).

Due to the ability to install adjusting rings on the outer cylindrical surface of the die, the service life of the screw of the extruder press is increased by compensating for the reduction in the length of the screw due to its abrasion.

Due to the presence of a guide with a clamping device, it is technically possible to maintain and level the still plastic continuous strip of the semi-finished product, which guarantees its clear orientation and flatness during the advancement to the cutting device.

Due to the presence of the conveyor conveyor, in conjunction with forced directional ventilation, there is a technical possibility to completely dry the food product at the stage of its manufacture, rather than dry it in trays, as suggested in the analogue and prototype.

Due to the presence of a centering device with clamping drive rollers at the end of the conveyor conveyor, it is technically possible to clearly direct and press the finally dried strip of food product to the cutting surface to the unit for cutting strips into individual pieces of measured length.

In general, due to the structural and technological improvements introduced, it becomes possible to obtain a more crunchy, brittle and lighter compared to the prototype, and extrusion mode: at a temperature not exceeding 140-220 ° C, and stable pressure.

Thus, the set of essential features obtained as a result of appropriate structural and technological changes in the manufacturing process of the food extruded product allows to achieve the desired technical result formulated in the statement of the problem.

A further essence of the proposed technical solutions is explained in conjunction with illustrative material, which shows the following: in FIG. 1 - technological unit, including the proposed device for the manufacture of food extruded product, a guide with a clamping device and a cutting device; in FIG. 2 - matrix press extruder of the proposed device for the manufacture of food extruded product, in longitudinal section; in FIG. 3 is an embodiment of a matrix of a press extruder with an annular ledge on the outer cylindrical surface of the die, in longitudinal section; in FIG. 4 - guide with clamping device, general view; in FIG. 5 - technological unit, including an endless breathable transport conveyor, a variety of forced air supply devices installed perpendicular to the direction of movement of the transport conveyor, and a centering device, general view; in FIG. 6 - technological unit, including a centering device with pressure drive rollers and a device for cutting dimensional pieces of the finished product, in FIG. 7 is a sequence of technological conversion of the grain mixture into a food extruded product by the proposed method using the proposed production line.

The proposed production line for the manufacture of food extruded product consists of a device for the manufacture of food extruded product (press extruder) containing a supporting frame 1, on which a loading hopper 2 with a dispenser 3 in the form of a screw with an adjustable rotation speed is mounted, control unit 4, housing 5 extruder press, die 6 with a union nut 7, a guide 8 with a clamping device 9 and a cutting device 10 of any known design. The screw 11 of the extruder is made with a shank 12 that extends beyond the body 5 of the extruder, on which a heat sink element is made, made in the form of a cylindrical radiator 13 with radial ventilation ribs (Fig. 1). The inner surface of the housing 5 of the extruder is made with a helical groove 14 along its entire length to intensify the process of grinding the grain mixture with the screw 11 (Fig. 2).

The matrix 6 consists of sequentially installed heating washer 15, a redistributing washer 16 with a dumbbell-shaped hole, a sealing washer 17, a die 18 and a union nut 7 screwed onto the body 5 of the extruder, by which the temperature of the heating washer 15 is controlled by pressing it against the end of the screw eleven.

The heating washer 15 of the matrix 6 contains a recess 19 with a Central hole 20. The recess 19 is turned in the opposite direction from the end of the screw 11. The Central hole 20 is equal to approximately half the diameter of the heating washer 15.

Behind the heating washer 15 there is a redistributing washer 16 with a dumbbell-shaped hole for intermediate mixing and redistribution of the heated mixture, to which the sealing washer 17 adjoins with a recess 21 and a slit-like opening 22. A die 18 adjoins the sealing washer 17 with a rectangular forming channel 23, which serves as a product former . The width of the rectangular forming channel 23 is less than the width of the slit-like opening 22 in the sealing washer 17.

On the outer cylindrical surface of the die 18, an annular ledge is made with the possibility of installing an adjusting ring 24 (Fig. 3) on it, pressed against the die 18 with a union nut 7 to provide adjustment of the gap between the heating washer 15 and the end of the screw 11, as the latter wears out.

Between the exit from the matrix 6 and the cutting device 10, a guide 8 is installed with a clamping device 9 made in the form of an inclined bar fixed to the guide 8 with the possibility of changing the installation location along it. The guide 8 is adjacent to the cutting device 10 (Fig. 4).

Behind the cutting device 10 there is an endless breathable transport conveyor 25, over which perpendicular to the direction of its movement there are forced air supply devices (fans) 26 (Fig. 5). At the end of the conveyor conveyor 25, a centering device 27 with pressure drive rollers 28 and a fixture 29 of any known construction for slicing measured pieces of a finished food product are placed (Fig. 6).

The proposed method of manufacturing a food extruded product is implemented using the above processing line.

According to this method, the pre-prepared grain mixture is loaded into the loading hopper 2 and, with the help of the metering screw 3, is directed into the inside of the press extruder body 5 (Fig. 7, block “A”), where with the help of the screw 11 the grain mixture is moved along the body 5 to the side the heating washer 15 of the matrix 6. The grinding of the grain mixture begins directly in the process of moving the grain mixture along the housing 5. The intensification of the grinding of the grain mixture is provided by the edges of the groove 14 on the inner surface of the housing 5 in combination with the turns of the screw 11. In addition, the grinding of the grain mixture continues while heating it at the end of the screw 11 due to the action of friction between the grain mixture, the end of the screw 11 and the plane of the heating washer 15. In this case, excess heat is constantly removed from the press extruder through a cylindrical radiator 13, worn on the protruding shank 12 of the screw 11, thereby providing continuous operation of the extruder for a long time.

The milled heated grain mixture descending from the end is collected in the recess 19 of the heating washer 15 and sent to the sections of the dumbbell-shaped opening of the redistributing washer 16 expanding towards the periphery, changing the direction of movement and redistributing the flows of the grain mixture. After that, the redistributed flows of the grain mixture are collected in the recess 21 of the sealing washer 17 in front of its slit-like opening 22, achieving a uniform density of the grain mixture to ensure the subsequent extrusion process by explosion at the beginning of the rectangular forming channel 23 in the die 18. The mixture acquires a soft consistency and fills the rectangular forming channel 23 die 18 (Fig. 7, block "B").

At the exit of the die 18, a continuous flat plastic tape of a semi-finished food extruded product is obtained. The resulting tape is laid on the guide 8 and forcibly pressed against it using the clamping device 9 to prevent deformation and ensure the flatness of the specified tape (Fig. 7, block "B").

From a continuous tape of a semi-finished food extruded product using a cutting device 10 strip 3-4 meters long (Fig. 7, block "G"), which are fed to an endless breathable conveyor 25 for final drying by the air flows created by the fans 26 (Fig. 7, block “D”), followed by centering by means of a centering device 27 and pressing the drive rollers 28 against the supporting surface (FIG. 7, block “E”), after which measured slices of a completely prepared extruded food product are cut from these strips (FIG. . 7, block "G") using the device 29. Finished products are Packed and packaged (Fig. 7, block "K").

A significant difference between the claimed technical solutions, compared with previously known, is that the device for manufacturing the food extruded product is equipped with a heat sink, the body (sleeve) of the press extruder is equipped with an internal screw groove, and the matrix is an element for redistributing the mixture, and the heating washer has a significant plane of friction (heating area), as well as the line is equipped with guide elements and nodes for the final drying of the food extruded product. These differences, in aggregate, ensure the continuous production of the extruded food product in its final form, moreover, with a uniform porous structure and density throughout the volume of the food product. None of the known technological lines for the manufacture of food extruded products can have the indicated properties, since they do not have heat-removing elements that control the temperature of the press extruder, there is no possibility to mix the plastic mass directly in the matrix to obtain a homogeneous structure of a pasty product, and there are no nodes for forced drying until final readiness of the food product without loss of presentation and improved quality.

The claimed technical solutions are tested in practice. The proposed technological line and method for the production of food extruded products do not contain a single technological operation or structural elements and units in the complex of equipment that could not be carried out at the present stage of development of science and technology, in particular, in the field of production of food extruded products, therefore, they are industrially applicable, have technical and other advantages over known analogues, which confirms the possibility of achieving a technical result by the claimed objects. Known sources of patent and other scientific and technical information have not identified such technological lines for the manufacture of extruded food products by the proposed method with the set of essential features specified in the proposal, therefore, the proposed technical solutions meet the criterion of "novelty."

Since the claimed features for specialists in this field of knowledge with the help of which new properties are obtained are not obvious and do not follow from the existing level of technology, it can be concluded that the proposed technical solutions meet the criterion of "inventive step".

The technical advantages of the proposed technical solutions, compared with the prototype, include the following:

- the ability to stabilize the operation of the press extruder in temperature due to the presence of a heat sink element on the shank of the screw;

- the ability to intensify the grinding of the grain mixture at the stage of its transportation in the press extruder due to the presence of a helical groove on the inner surface of the body of the press extruder;

- the uniformity of heating the mixture at the end of the screw to high temperatures due to the fact that the plane of the heating washer adjacent to the screw is significant;

- the ability to take into account the degree of wear of the screw due to the possibility of installation in the matrix, namely on the outer cylindrical surface of the die, the adjusting rings;

- the exception of the deformation of the plastic tape of the product after it leaves the die due to the presence of a guide with a clamping device;

- the ability to bring the food product tape to full readiness without additional heating due to the presence of a forced air supply system in the line, which allows to dry the product with air flows;

- the possibility of obtaining a food extruded product with a homogeneous structure due to the presence in the matrix of a redistributing dumbbell-shaped washer installed between the recesses in the heating washer and the sealing washer;

- improving the quality and presentation of the finished food product due to the presence of a supporting guide and forced cooling by air flows;

- increasing the productivity of the line due to the lack of manual operations when converting a grain mixture into a food extruded product.

The social effect of the implementation of the proposed technical solutions, in comparison with the use of prototypes, is obtained due to the possibility of obtaining a completely ready-to-eat food extruded product of high quality and proper presentation, which helps to increase consumer activity in relation to this food product.

After describing the proposed production line for the manufacture of a food extruded product and a method for producing a food extruded product on this processing equipment, it should be obvious to those skilled in the art that all of the above is illustrative only and not restrictive as presented by this example. Numerous possible options for the implementation of the proposed technological line and method for the production of food extruded products may vary depending on the characteristics of the feedstock, the desired production volumes, and, of course, are within the scope of one of the usual and natural approaches in this field of knowledge and are considered such that within the scope of the proposed technical solutions.

The quintessence of the proposed technical solutions is that excess heat is removed in the press line in the press extruder, the plastic grain is mixed in the matrix, the elastic tape of the semi-finished product is supported and it is completely dried by the forced air flow, which allowed to continuously obtain a high-quality food product with homogeneous porous structure, pleasant to the touch and taste, and it is precisely these circumstances that together made it possible to acquire the abovementioned and other advantages of the proposed technological line and method for producing an extruded food product. The use of only individual elements of the proposed structural and technological improvements naturally limits the range of advantages listed above and cannot be considered new technical solutions in this field of knowledge, since others, like the described technological line and method, no longer require any creative approach from designers and engineers, and can not be considered the results of their creative activities or new intellectual property subject to legal protection.

Claims (3)

1. A method of manufacturing a food extruded product in the form of bread, comprising loading a pre-prepared grain mixture, moving it with the screw of the press extruder while heating and grinding it at the end of the screw of the press extruder due to the action of friction between the grain mixture, the end of the screw of the press extruder and the plane of the heating washer, filling the recesses in the heated washer with the grinded and heated mixture and then blowing up the grain mixture in the initial section of the die, after which the mixture acquires a soft consistency and fills the rectangular hole of the die, in which the finished product is formed in the form of a continuous flat ribbon, which in further separated using a cutting device, characterized in that excess heat is constantly removed from the press extruder through a cylindrical radiator worn on the protruding shank of the screw of the press extruder, and the grinding of the grain mixture begins in the press extruder itself in the process of transferring the grain mixture along the extruder body, as well as the milled heated grain mixture coming from the end, is collected in the recess of the heating washer and sent to the dumbbell-shaped openings of the redistributing washer expanding to the periphery, changing and redistributing the grain mixture flows, after which they are collected in the deepening of the sealing washer before it a slit-like hole, achieving a uniform density of the grain mixture to ensure the subsequent extrusion process by explosion at the beginning of a rectangular forming channel in the die, at the exit of which the obtained plastic tape of the extruded product is laid on the guide and forcibly pressed to it using a clamping device to prevent deformation and ensure continuous flatness prefabricated product belts, from which strips 3-4 meters long are cut, which are fed to an endless breathable transport conveyor for final drying by air flows, followed by centered pressing and pressing the drive rollers to the supporting surface, after which measured pieces of a completely prepared extruded food product are cut from these strips. 2. A production line for implementing a method for manufacturing a food extruded product in the form of bread rolls according to claim 1, consisting of a device for manufacturing a food extruded product containing a supporting frame, on which a loading hopper with a batcher in the form of a screw with an adjustable rotation speed is mounted, a press extruder and a matrix including a sequentially installed heating washer, a die with a through rectangular channel acting as a product former, and a union nut screwed onto the press-extruder body, by which the temperature of the heating washer is controlled by pressing it against the end face of the screw of the press-extruder, and cutting a device installed at a distance from the device for manufacturing a food extruded product, characterized in that the screw of the press extruder is made with a shank protruding outside its body, on which a heat sink element is made, made in the form of a cylindrical radiator with radial ventilation ribs, and the inner surface of the casing-sleeve of the screw of the press-extruder is made with a helical groove along its entire length, and also the heating washer of the matrix contains a recess facing the side opposite from the end of the screw, with a central hole equal to half the diameter of the heating washer , behind which there is a redistributing washer with a dumbbell-shaped hole for intermediate mixing and redistribution of the heated mixture, to which there is a sealing washer with a recess and a slit-like hole, to which there is a die with a rectangular channel, the width of which is less than the width of the slit-like hole in the sealing washer, between an exit from the matrix and a cutting device has a guide with a clamping device made in the form of an inclined bar fixed on the guide with the possibility of changing the installation location along this guide, which is adjacent to the cutting device, which is located an endless breathable transport conveyor, over which at least one forced air supply device is installed - a fan, mainly perpendicular to the direction of movement of the transport conveyor, at the end of which there is a centering device with pressure drive rollers and a device for cutting measured pieces of a finished food product. 3. The production line according to claim 2, characterized in that an annular ledge is made on the outer cylindrical surface of the die with the possibility of installing at least one adjusting ring on it, pressed against the die with a union nut to provide adjustment of the gap between the heating washer and the end of the screw extruder press as it wears.

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