SU1066526A1 - Method of producing flour for dietic and chidren's feeding - Google Patents

Abstract

1. METHOD OF MANUFACTURING FLOUR FOR CHILDREN AND DIETARY NUTRITION, including cleaning the grain from impurities, washing, steaming, drying, flaking it, step grinding and separation of flour and waste products from grinding products, which, in order to accelerate the process of flour production and improving the quality of the finished product, the croup after steaming is cooled to 20-30 ° C during the time required for it to reach a humidity of 20-25%, drying is carried out after conditioning, while conditioning is carried out to a thickness of flakes of 0.1-0.5 mm, 2. The method according to claim. 1, characterized in that during i cooling the cereal is stirred. 3. The method according to claim 1, exe (L, in that the steaming is carried out at a vapor pressure of 0.15-0.30 MPa for 1.5-3 minutes.

Description

about

05

 The invention relates to milling technology and food concentrate production and can be used in the production of flour for baby and dietary nutrition. A test for the production of flour for baby and dietary nutrition, including cleaning of impurities, washing, drying, step grinding, separating from the products of grinding flour and waste Cll The disadvantages of the method are low productivity and high energy intensity of the drying and grinding processes, which are due to the fact that they are moistened to 22-25% during washing the croup has a low desorption of moisture and is dried for a long time, and the crumble dried to 9-10% has high strength, which makes it difficult to grind. Flour obtained from the cereals treated in this way has a low shelf life. The closest to the proposed technical essence and the achievable result is a method for the production of flour for children and dietetic food, including cleaning the grain from impurities, washing, steaming, drying, flaking it, step grinding and separation from the products of grinding flour and waste C21, Steaming cereals are live with live steam for 10–15 minutes. The flour produced by the known method has increased storage stability (lipolytic enzymes are inactivated) and have the best nutritional benefits (starch is gelatinized, proteins are denatured, pectic substances are hydrolyzed), however, steaming under the above regimes leads to a rise in moisture (up to 30%). 35%), as a result, to an increase in the drying time of the grits. At the same time, its strength and resistance to grinding increase. These drawbacks lead to a decrease in productivity and an increase in the consumption of the whole process of flour production by a known method. The purpose of the invention is to accelerate the process of flour production and improve the quality of the finished product. The goal is achieved by the fact that according to the method of production of flour for baby and dietary nutrition, including cleaning the grain from impurities, washing, steaming, drying, flaking it, milled grinding and separation from the products of grinding flour and waste, cereal after steaming cooled to 20-30 ° C for the time required for it to reach a humidity of 20-25%, drying is carried out after application. at the same time, flattening is carried out to a flake thickness of 0.1-0.5 mm. In addition, while cooling, the grits are mixed. In this case, the steaming of the cereal is carried out at a vapor pressure of 0.15-0.30 MPa for 1.5-3 minutes. Achieving the moisture content of the cereal during cooling below 20% is related to the lengthening of the process, and its decrease in excess of 25% causes sticking on the flattening rollers. The flattening of the cereals into flakes with a thickness of less than 0.1 sm leads to an increase in their fragility and crushability, and more than 0.5 mm dramatically reduces the intensity of sushi and grinding. In the absence of mixing 8 of a continuous stream of steamed cereal, it coalesces to form lumps. Steaming the cereals at a vapor pressure below 0.15 MPa and 1.5 minutes does not provide the plasticity required for flattening, and above 0.3 MPa and 3 minutes causes an overrun of steam and electricity. The allocation of waste in the amount of 2-5% provides sufficient purification of flour from clogged fractions with the highest ash content. Pluging cooled to a moisture content of 20–25% of cereals leads to the destruction of tissue, a decrease in thickness and an increase in the surface of its cores, which contributes to the rapid desorption of moisture during drying and a decrease in energy consumption during grinding. The method is carried out as follows. The grits are cleaned of impurities, washed in a washing machine, steamed at a vapor pressure of 0.15-0.30 MPa for 1.5-3.0 minutes, depending on the type of grits. Steaming at the specified parameters brings the grain to a plastic state, and also protects the flour from deterioration during long-term storage and improves its nutritional value. After steaming, the grain is cooled, dried to 20-30 ° C and brought to 20-25% moisture continuous flow, which prevents its stickiness and provides good flattening. The cooled groats of plets are smooth rollers, rotating in opposite directions with the same speed, with an inter-roll gap of 0.05-0.20 mm. The thickness of the flakes is 0.1-0.5 mm and is optimal for drying and grinding. Next, the flakes are dried to a moisture content of 10%. The dried flakes are crushed in two to three steps on roller machines and sorted on screens with the release of flour, as well as wastes in a quantity from 2 to 5%. At the same time, a fine fraction of flour was isolated on the screens of the first grinding stages, and a coarse fraction on the screens of the last stage. Waste is taken from each stage. Flakes are crushed when the number of riffles in the first stage is 6-7 reef / cm, in the second and third steps x 11-12 reefs / cm and the location of the riffle back on the back. For the selection of flour, flour nylon sieves are installed: at the first steps x 35k-33k, at the last stage 29k-35k. Waste in the amount of 2-5% is discharged from the metal-woven yit. No. 04-00. Example 1. Rice grits of the first grade are cleaned on sieves from impurities and washed in water heated to 30 ° C, then steamed in an autoclave at a vapor pressure of 0.15 MPa for 1.5 minutes. The coarse croup is cooled to 20 ° C with stirring, as a result of which its moisture content decreases to 20%. Next, the crumbs are flattened on smooth rollers into a flake with an inter-eal gap of 0.05 mm and a speed of both rollers 2 m / s. Raw flakes are dried to a moisture content of 10% at an air temperature of 70 seconds in suspension and. cool to. Flake grinding in two steps on a roller machine. The density of grooves cutting at the first stage is 7 reefs / cm, the second one is 12 reefs / cm, extraction of flour is 60 and 8, respectively, the speed of the fast roller is 6 m / s, the ratio of the speeds of the rollers is 2.5, the arrangement of the corrugated back on the back of both stupas nh. Fine flour at the first stage is taken from the nylon sieve number 35k, coarse flour at the second stage - from the nylon sieve number 32k. Waste in the amount of 1.5%, at the first stage, is taken off the metal-woven sieve No. 08 and 0.5% at the second stage, the sieve 04. The resulting flour is characterized by the following indicators: Dispersibility: Descent from the silk sieve p 271.3 Pass through the silk sieve No. 38 68.0 Humidity9.0 Ash content0.53 - Nitrogen content 1.3 1.3 Starch content 85.3 Content of dextrins 5.0 Content of water-soluble substances 12.0. Example 2. The highest grade oat grinded oatmeal is cleaned of impurities, washed with water heated to 40 ° C, steamed in an autoclave at a vapor pressure of 0.3 MPa for 3 minutes, cooled down with stirring, with the result that the moisture content of the cereal decreases to 25% . Then the rump is pressed on smooth rollers with an inter-roll gap and 0.1 mm of the same speed of the rollers at 2 m / s. The flakes are dried and cooled under conditions analogous to Example 1. The flakes are ground in three steps with a flute cutting density at the first step of 6 reef / cm, at the second and third steps x - 12 reef / cm. Flour extraction by steps is 45 55J 65% respectively. The remaining parameters of the rollers are similar to Example 1. The fine fraction of flour in the first and second grinding stages is selected by passing through nylon sieve no. 35k-38k, and the large fraction of flour in the third stage is selected by passing through nylon 19k sieve. At the first stage, 2% of the waste is collected by sieve No. 08, at the second stage 1, 5% by sieve No. 067 and at the third stage - 0.51 waste by sieve No. 056, the resulting flour has the following quality indicators Dg Disperity The yield from silk sieve No. 0271 , 7 Pass through silk sieve No. 38 70.0 Humidity8, .5 Ash content 1.7 Nitrogen content 2.6 Content Content collapse & ala 63.4 Content of dextrins 3.6 Content of water-soluble substances 11.8. Example 3. Buckwheat dritsu are boiling out first-class cleansing from impurities, washed with warm water, steamed in an autoclave at a steam pressure of 0.2 MPa for 2 minutes, cooled, pieded dried under conditions similar to example 1. At the same time, the humidity of chilled cereal is is 24%. Flakes are ground in three steps on a roller machine with a flute cutting density at the first stage of 7 reefs / cm at the second and third stages x 12 reefs / cm and modes characterized by extraction of flour at the first stage of 35%, at the second stage 60%, at the third stage of 70%. The remaining parameters of the rollers are similar to the parameters specified in Example 1. The fine fraction of the flour is taken through the apron sieve SFA, and the large fraction of the flour in the third stage

taken through a sieve 35. Waste from the first stage in the amount of 2.5% is taken from the metal-woven sieve 08, from the second stage in the amount of 1.5% C sieve No. 067 and from the third stage in the amount of 0.5% - with sieve No. 04,

The resulting flour has the following quality indicators,%: Dispersibility

Descent from a silk screen 270.5

Silk screen passage number 3863.0

Humidity9.5

Ash content1 74

Nitrogen content 2.5 Starch content 74.2 Content of water-soluble substances 11.8. The results of tasting the developed samples of flour from flakes show that cooked porridge has high consumer qualities — it is fast varied, has a pleasant taste and smell, the color does not change, the consistency is soft, delicate.

Using the proposed method allows to intensify the drying process, reduce energy consumption during drying and grinding, and improve the nutritional benefits of flour. In particular, the rate of flake drying at air temperature in the vortex boiling stage increases threefold by reducing the drying time from 35-25 minutes to 10-5 minutes. When flakes are crushed, the specific energy consumption for the production of 1 kg of flour is reduced by 15..20% (from 20-50 to 17-40 ;; - -). Improve pot L K m u K p

BITELA flour advantages: the ash content decreases by 0.02-0.04% from 1.75-1.78, for example, to 1.72-1.74%, the content of water-soluble & Ax substances increases by 30-20% (for example, from 7 , 6-9.7% up to 9.4-11.8%), improves with the digestibility of proteins by enzymes of the gastrointestinal tract.

The economic effect when producing the proposed method of 5000 flour for baby and dietary meals is 4800 rubles per year due to the reduction of steam consumption and electric energy during drying and grinding, as well as by reducing the staff in preparing the grits for grinding from three to one person .

Claims (3)

1. METHOD FOR PRODUCING FLOUR FOR CHILDREN AND DIET FOOD, including cleaning grain from impurities, washing, steaming, drying, flaking it into flakes, step-by-step grinding and isolation of flour and waste products from milling, characterized in that, in order to accelerate the production of flour and improving the quality of the finished product, the grain after steaming is cooled to 20-30 ° C for the time required to achieve a moisture content of 20 25%, drying is carried out after conditioning, while conditioning is carried out to a thickness of flakes 0.1-0.5 mm, 2. The method of pop. 1, characterized in that when _a rump-cooling stirred, <8 3. The method according to claim 1, wherein the steaming is carried out at a vapor pressure of 0.15-0.30 MPa for 1.5 3 minutes SU „„ 1066526