RU2763890C1 - Method for producing wheat and nut flour - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for producing wheat and nut flour includes cleaning of the raw materials, peeling and grinding. The grinding mixture consisting of flour milling products and nut kernels in a percentage ratio of 95% to 5% is consecutively ground using roller machines and entoleters. Semolina, macaroni semolina, or whole or crushed grains are used as flour milling products. Almonds, walnuts or pine nuts are used as nuts. The grinding mixture is ground on rollers with a flute cutting density of 6 to 10 pieces per 1 cm of the surface, a flute inclination of 7 to 8%, a circumferential velocity ratio of 2.5, a rotation speed of the fast roller of 5 to 6 m/s, a back-to-back flute arrangement. After grinding, the mixture is passed through a sieve with holes from 200 to 250 mcm.

EFFECT: invention provides a possibility of creating a method for producing wheat and nut flour, ensuring preservation of beneficial properties and producing a product with new taste qualities.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, namely to the production of various types of edible wheat-nut flour using milling or cereal products and nut kernels (almonds, walnuts, pine nuts, etc.).

A known method for producing vegetable oil and an edible protein product such as flour (RF patent 2057794, 1992, IPC 6 C 11 B 1/06, A 23 L 1/10), including the cleaning of pine nuts from weed impurities, sizing into fractions , hulling, separating the kernel from the husk, followed by the extraction of oil by pressing to obtain an edible protein product such as flour. The disadvantages of this method are the insufficient completeness of the extraction of cedar oil by pressing.

A known method for producing pine nut oil and cedar flour (RF patent 2057794, 2002, C11B1/10 C11B1/04 A23D9/02 B02B3/14), having a taste and smell, including pre-treatment of pine nuts with hexane at the boiling point of the solvent for 0, 5-1 h, grinding and subsequent extraction with hexane at a volume ratio of pine nuts: solvent from 1:1 to 1:2 at the boiling point of the solvent for 2-4 h, after which hexane is removed under vacuum, separating pine nuts, and the post-extraction residue further crushed and sorted. The disadvantages of this method are the low yield of flour - 18-25% and the fineness of grinding. As a flour sieve, the authors use a too large sieve with a mesh size of 1 mm.

A known method for producing food flour from oilseeds, in particular sunflower seeds (SU, author's certificate 944528, publ. 07/23/1982), including cleaning, drying, seed fractionation, hulling, heat treatment, oil extraction, cooling cake (defatted seeds), crushing, irradiation with ultraviolet rays.

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

The closest analogue is a method for producing flour for confectionery and bakery production (RU 2 685 929 C1, published on 04/23/2019), including cleaning of the feedstock, peeling and grinding, characterized in that the grinding mixture is pre-composed of hulled wheat grain and cedar seeds nuts, which are taken in a ratio of 9 to 1; the prepared mixture is crushed on roller machines with the location of the flute tip on tip with a 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 -9 pieces per 1 cm, with a flute slope of 5.0-10.0%, with subsequent sorting of the grinding product on sieves of various sizes.

The disadvantage of this method is the multi-stage process of grinding and sieving, the complexity of reproduction in existing flour mills.

The technical result and the task to be solved by the claimed technical solution is the creation of a method for producing wheat-nut flour, which ensures the preservation of useful properties and the production of a product with new taste qualities.

The specified technical result is ensured by the fact that the grinding mixture, consisting of flour milling products and walnut kernels, is sequentially ground using roller machines and entoleytors, the grinding mixture is ground on rollers with a density of cutting corrugations from 6 to 10 pieces per 1 cm of surface, a corrugation slope of 7 up to 8%, the ratio of circumferential speeds 1 to 2.5; the speed of rotation of the fast roller is from 5 to 6 m/s, the location of the corrugations in the form of back to back, and after grinding the mixture is passed through a sieve with holes from 200 to 250 microns.

Grinding using roller mills and entoleitors is justified, since the output is a product with the necessary specified properties.

The grinding mixture is crushed on rollers with a flute cutting density of 6 to 10 pieces per 1 cm of surface, with a flute slope of 7 to 8%, a peripheral speed ratio of 1 to 2.5 and a fast roller rotation speed of 5 to 6 m/s, so as with larger or smaller values of the listed parameters, a reduction in valuable protein and fat components is observed at the output.

Rifles are arranged back to back for a “soft” effect on the crushed grain and a higher quality product compared to traditional types of products.

Example 1. To obtain wheat-nut flour with a high content of fat and protein, a grinding mixture is used from flour-grinding products in the form of semolina of grade M, TM, T, pasta grits of the highest, 1st grade, or cereal products in the form of whole or crushed cereals ( type Poltava, Artek and walnut kernels (almonds, walnuts, pine nuts) are crushed using roller machines and entoleytors, with a total of 3 technological systems, initially the mixture is crushed on rollers with a flute cutting density of 6 pieces per 1 cm of surface, flute slope 7 %, the ratio of circumferential speeds is 1 to 2.5; the speed of rotation of the fast roller is from 5 m/s, the location of the flute is back to back, the grinding mode is characterized by the passage of a sieve with holes of 200 microns at least 50%, the sifting of the grinding products with the release of flour is carried out on sieves , the size of the holes of which is determined by the requirement for flour dispersion, but not less than 250 microns.

Example 2. To obtain wheat-nut flour with a high content of fat and protein, a grinding mixture is used from flour milling products in the form of semolina of grade M, TM, T, pasta grits of the highest, 1st grade, or cereal products in the form of whole or crushed cereals ( type Poltava, Artek and walnut kernels (almonds, walnuts, pine nuts) are crushed using roller machines and entoleytors, with a total of 4 technological systems, initially the mixture is crushed on rollers with a flute cutting density of 7 pieces per 1 cm of surface, flute slope 7 ,5%, ratio of circumferential speeds 1 to 2.5; speed of rotation of the fast roller from 5.5 m / s, arrangement of flutes back to back, grinding mode is characterized by the passage of a sieve with holes of 225 microns at least 50%, sifting of grinding products with separation flour is carried out on sieves, the size of the openings of which is determined by the requirement for flour dispersion, but not less than 250 microns.

Example 3. To obtain wheat-nut flour with a high content of fat and protein, a grinding mixture is used from flour milling products in the form of semolina of grade M, TM, T, pasta groats of the highest, 1st grade, or cereal production products in the form of whole or crushed groats ( type Poltava, Artek and walnut kernels (almonds, walnuts, pine nuts) are crushed using roller machines and entoleytors, with a total of 5 technological systems, initially the mixture is crushed on rollers with a flute cutting density of 8 pieces per 1 cm of surface, flute slope 8 %, the ratio of circumferential speeds is 1 to 2.5; the speed of rotation of the fast roller is from 6 m/s, the location of the corrugations is back to back, the grinding mode is characterized by the passage of a sieve with holes of 250 microns at least 50%, sifting the grinding products with the release of flour is carried out on sieves , the size of the holes of which is determined by the requirement for flour dispersion, but not less than 250 microns.

The chemical composition of the original semolina and wheat-nut flour with a high content of fat and protein, obtained by the claimed method, are presented in table 1.

Analysis of the data in Table 1 shows that the resulting product is characterized by a high content of fat and protein, which allows it to be positioned as a high-lipid flour mixture for the production of a wide range of flour confectionery and bakery products, including functional products.

Table 1 - Chemical composition of the initial components and wheat-nut flour with a high content of fat and protein

Product Chemical composition, % The energy value,
kcal protein fat carbohydrates alimentary fiber Initial components of the grinding mixture Semolina 10.3 1.00 70.6 3.6 333 Almond 18.6 53.7 13.0 7.0 609 pine nut 13.7 68.4 13.1 3.7 674 Walnut 16.2 60.8 11.1 6.1 656 Wheat-nut flour Wheat-almond flour (5%) 12.8 3.64 67.7 3.4 347 Wheat-cedar flour (5%) 12.5 4.37 67.7 3.6 350 Wheat-walnut flour (5%) 12.6 4.00 67.6 3.5 349

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flour Ash content, % Humidity, % Whiteness, units
R3-BPL Grading, % Gluten quantity, % idk,
unit dry, % Wheat-almond flour 0.45 10.7 55.7 Sieve drop 180 µm 0.06 22.5 35
II satisfactory strong 8.8 Sieve drop 140 µm 22.27 Sieve passage 140 µm 77.80 Flour
wheat-walnut-nut 0.55 12.9 36.3 Sieve drop 180 µm 5.33 26.6 52
II satisfactory strong 9.6 Sieve drop
140 µm 25.84 Sieve passage 140 µm 68.58 Flour
wheat-cedar 0.49 11.7 39.4 Sieve drop 180 microns 7.68 25.7 52
II satisfactory strong 9.7 Sieve drop
140 µm 14.64 Sieve passage 140 µm 77.49 Sieve drop
140 µm 14.95 Sieve passage 140 µm 74.68

Table 2 - Technological properties of the product "Composite wheat-nut flour"

Compared with the control sample (semolina) in wheat-nut flour (95% semolina + 5% nut kernel), it was possible to increase the fat content by 3.6 - 4.4 times, and increase the protein content by an average of 2.6% .

In this case, the product is enriched with valuable fatty and protein components, namely, polyunsaturated fatty acids (PUFAs), monounsaturated fatty acids (MUFAs), saturated fatty acids (SFAs) contained in nut fat, minerals and vitamins. Enrichment of the product with protein components was achieved through schematic grinding using roller mills and entoleitors and after screening it through sieves with predetermined holes.

Claims (1)

A method for producing wheat-nut flour, characterized in that it includes cleaning the feedstock, peeling and grinding, while the grinding mixture, consisting of flour milling products and walnut kernels in a percentage of 95% and 5%, is sequentially ground using roller machines and entoleitors , moreover, semolina, pasta or whole or crushed groats are used as flour-grinding products, and almonds, walnuts or pine nuts are used as nuts, the grinding mixture is crushed on rollers with a riffle cutting density of 6 to 10 pieces per 1 cm of surface, the slope of the flute is 7-8%, the ratio of circumferential speeds is 2.5, the speed of rotation of the fast roller is 5-6 m/s, the location of the flute back to back, after grinding, the mixture is passed through a sieve with holes from 200 to 250 microns.