RU99101332A - METHOD OF MANUFACTURING MUSTARD POWDER - Google Patents
METHOD OF MANUFACTURING MUSTARD POWDERInfo
- Publication number
- RU99101332A RU99101332A RU99101332/13A RU99101332A RU99101332A RU 99101332 A RU99101332 A RU 99101332A RU 99101332/13 A RU99101332/13 A RU 99101332/13A RU 99101332 A RU99101332 A RU 99101332A RU 99101332 A RU99101332 A RU 99101332A
- Authority
- RU
- Russia
- Prior art keywords
- mustard
- seeds
- moisture
- grinding
- manufacturing
- Prior art date
Links
- 235000003351 Brassica cretica Nutrition 0.000 title claims 3
- 235000003343 Brassica rupestris Nutrition 0.000 title claims 3
- 235000010460 mustard Nutrition 0.000 title claims 3
- 238000004519 manufacturing process Methods 0.000 title claims 2
- 239000000843 powder Substances 0.000 title claims 2
- 240000000772 Brassica cretica Species 0.000 title 1
- 244000140786 Brassica hirta Species 0.000 claims 3
- 235000011371 Brassica hirta Nutrition 0.000 claims 3
- 241000219198 Brassica Species 0.000 claims 2
- 235000006463 Brassica alba Nutrition 0.000 claims 2
- 235000012970 cakes Nutrition 0.000 claims 2
- 238000010438 heat treatment Methods 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 2
- 241000231392 Gymnosiphon Species 0.000 claims 1
- 238000004140 cleaning Methods 0.000 claims 1
- 230000003750 conditioning Effects 0.000 claims 1
- 235000012054 meals Nutrition 0.000 claims 1
- 235000019508 mustard seed Nutrition 0.000 claims 1
Claims (1)
Половинки ядер - Не более 15
Проход через одномиллиметровое сито - Не менее 85
Целые ядра - Отсутствуют,
влаготепловую обработку проводят острым паром до влажности 10%, затем высушивают до влажности 4-5% с доведением температуры мезги до 100-115oC, и при измельчении жмыха дополнительно вводят 5-7% семян белой горчицы, или 5-7% семян желтой горчицы, или 5-10% смеси семян белой и желтой горчицы в соотношении 1:1, от массы жмыха.1. Method for the production of mustard powder, including the cleaning of mustard seeds, conditioning on moisture and seed size, breaking them, separating the shell from the kernel, its grinding, moisture-heat treatment, pressing, crushing the cake and sifting, to the grinding of the kernel to the fractional composition , wt.%:
Halved kernels - Not more than 15
Pass through 1 mm sieve - at least 85
Whole kernels - None,
moisture-heat treatment is carried out with live steam to a moisture content of 10%, then dried to a moisture content of 4-5%, bringing the temperature of the pulp to 100-115 o C, and when grinding the meal, 5-7% of white mustard seeds, or 5-7% of yellow seeds, are additionally introduced mustard, or 5-10% of a mixture of seeds of white and yellow mustard in a 1: 1 ratio, based on the mass of oil cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU99101332/13A RU2160014C2 (en) | 1999-01-20 | 1999-01-20 | Ground mustard production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU99101332/13A RU2160014C2 (en) | 1999-01-20 | 1999-01-20 | Ground mustard production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU99101332A true RU99101332A (en) | 2000-10-20 |
| RU2160014C2 RU2160014C2 (en) | 2000-12-10 |
Family
ID=20215023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU99101332/13A RU2160014C2 (en) | 1999-01-20 | 1999-01-20 | Ground mustard production method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2160014C2 (en) |
-
1999
- 1999-01-20 RU RU99101332/13A patent/RU2160014C2/en not_active IP Right Cessation
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