SU776633A1 - Method of producing oatmeal - Google Patents

Description

one

The invention relates to the field of large-scale production and can be used in the production of unshredded oatmeal and flakes Hercules.

There is a method of making oatmeal, which includes cleaning oats from impurities, steaming, drying to a moisture content of 8-10%, cooling, separation into two fractions by size, fractional two-stage peeling, separation of peeling products, providing for the separation of flour, husk, collapsed and undisturbed grains, grinding oat kernels into grits, sorting of grinding products, sowing control of the obtained grits 1.

Such a lengthy and sophisticated technology allows modern groats to produce an output of 44.5-45% oatmeal, of which only 5.5% can be used to produce Hercules flakes, provided it has been further refined three times.

The main drawbacks hindering the increase in yield and increase in the quality of cereals according to the described technology are:

- The insignificant effect of hydrothermal treatment (steaming) on endosporma, which does not prevent the grain from becoming rancid and reducing its shelf life.

due to low inactivation of lipolytic enzymes and stabilization of the acid number of fat. This is due to the fact that steaming is carried out immediately after cleaning oats 5 from impurities, and in this case it affects only the peripheral layers of the oat shells, which are thicker and removed during the peeling process; - Insufficient efficiency of the peeling products separation process makes it difficult to carry out the second stage of peeling, since the non-broken grain sent to the secondary peeling contains husks;

15 - Combining mixtures of crushed and unbroken grains of different composition and physical properties after the first and second peeling stages of each fraction for the joint operation of extracting from them

A core of 20 does not provide the necessary purity of the core directed to grinding into the grits, which requires additional grinding and leads to a decrease in the yield of grits due to the resulting flour.

25 Thus, the aim of the invention is to increase the yield of cereals and improve its quality by increasing the coefficient of oats peeling, improving inactivation of lipolytic enzymes and stabilizing the acid value of fat.

The goal is achieved by the fact that drying of oats is carried out after cleaning irimeses, the products of the second stage of the monitoring are combined and subjected to separate separation of the cores, the separation of the husk from the mixture is carried out in two stages, the first of which is carried out the husk, and the second after its separation, while the steaming is carried out after the sieve control, and the grains are then dried.

The written features of the proposed method provide the following effect:

-the process of drying oats directly after its removal from impurities, i.e., replacing the hydrothermal treatment (steaming) with a thermal one, consisting in drying the grain to a moisture content of 8–10% and cooling down before dividing into two fractions by size, ensures drying of the shells and more easy and complete subsequent crackling;

- Conducting the cereal and its subsequent drying at the end of the process after its sieve control, instead of producing grain, increases its consumer advantages, enhances the inactivation of the liquefying enzymes and stabilizing the acid number of the fat, which gives the cereal a light golden color, fragrant smell and pleasant taste of the lightly fried product extends the shelf life of the cereal. In the production of flakes from this cereal, this ensures the plasticity of the grains, which is important when flattening;

- Combining products only after the second stages of peeling and their independent joint treatment to extract the core (instead of combining products after the first and second stages of peeling each fraction) increases the purity of the core release.

With this technology, the content of unbroken grains in the isolated oat kernel is 1%. A one-time grinding is sufficient for this product, after which the content of unbroken grains is halved;

Instead of initially sifting out a torture and subsequent cultivation of the husk, the separation stage of the husk is carried out in two stages: first, a large husk is picked out, then a flour is picked, and then a small husk is separated. This practically achieves a complete release of the product from the husk.

The proposed method is carried out as follows.

The original oats are subjected to cleaning according to the generally accepted technology - double separation: cleaning from oats, wheat, rye in sludge collectors, from dolls - in kukoleotbornikami. Peeled oats are dried to finish

its moisture content up to 10% and cooling. During drying, moisture is lost mainly in the grain sheath: with a total grain moisture of 10%, the moisture of the shells is 7-8%, and the moisture of the core is 10-12%. The moisture gradient created by the drying between the shells and the core contributes to the improvement of the technological advantages of the grain. Drier shells are easier to remove and wetter.

The core is less crushed during processing.

After cooling, the oat grains are sorted on sieves with oblong openings of 2.2–20 n 1.8–20 mm into 2 size fractions, each of which is subjected to two-stage desquamation.

The peeling products after each peeling system, which are a mixture of coarse and shallow husks, debris released from the shell of the core and unbroken grains, are first freed from the large husks by winding in duoaspirators, then from the husks by sieving on 2.0 mm sieves, then from small husk - repeated winnowing. After the first peeling systems of each fraction, a mixture of crushed and unshelled oat grains is subjected to independent treatment to isolate a core, and they are combined in similar mixtures after the second stage of peeling. The core free from the shells is ground, the unbroken grain is peeled again.

After grinding, the resulting product (a mixture of grits, flours and the remaining unexpersed grains) is sorted into samples with openings of 2.5-20 mm and 2.0 mm. Selected croup is subjected to triple control of the coefficient of friction on paddy machines and on the screens, and then steamed

prn P 0.03-0.05 MPa. The resultant semi-finished product is ground and steamed oat groats, which, depending on the purpose, are subjected to the following process steps: essence, control sifting and lining - when making grains; sweating, patching, drying, control provayivaniyu - when making flakes.

The described technology provides high quality to the whole stream of cereals, therefore there is no need for the production of Hercules flakes to isolate the most conditioned part of the cereals and to bring

its null degree of purity. At the same time, the output of cereals is increased by 5% in comparison with the applied technology.

Annual profit of grocery plant with a capacity of 100 tons / day is estimated

is 600 thousand rubles.

Claims (1)

1. “Rules for the organization and maintenance of the technological process at large enterprises, 1967.