SU820882A1 - Method of producing macaroni flour from hard wheat - Google Patents

Description

(54) METHOD OF MANUFACTURE OF MACARONIC MEAL FROM SOLID WHEAT The purpose of the invention is to increase the yield of grains with a more uniform structure by size. The goal is achieved by the fact that in the first grinding system, the extraction value is set equal to a specific load of 900-1100 kg / cm day, during the sorting, a fraction with a particle size of 140-400 µm is extracted, while the larger fraction is divided into three streams, decreasing in size, and each of them is additionally ground to obtain a grit fraction with a particle size of 140400 microns. . Thus, with the implementation of these techniques, a more homogeneous fractional composition of the highest-grade flour is achieved while simultaneously increasing its yield. The method is carried out using the following Pattern. Among the consignments of durum wheat, a milling mixture is formed, each component of which is cleaned from underdeveloped grains, seed plants, mineral and metal-magnetic impurities, the surface of the grain is cleaned from fragile and most contaminated shells, wire, three-stage wetting and evaporation, with In this case, the moisture content of the grain fed to the first grinding system is 16.0-16.5%. The prepared grain is directed to the first grinding system of the first crushing stage, where the required specific load is set on the order of 900-1100 kg / cm day and the grinding roll gap 1.3-1.8 mm taking into account the linear dimensions of the processed grain and the required level of crushing controlled by laboratory dissemination or readings of automatic flow meters. The size of the gap is regulated and then fixed with the help of the available devices so that the total amount of the ground product, characterized by the size of the openings of the No. 1 sieve (1000 µm), is 1215%, which ensures 3-5% (to the weight of grain to be ground) a) fractions characterized by the size of 140-400 microns. The product, after grinding, on the first system, for example, a roller machine, is directed to sorting into fractions by fraction. The two largest fractions (first and second convergence), obtained as a result of grinding on the first system and isolated in the sieving, characterized, respectively, by sieves, the size of the openings 2800 and 1000 µm, are directed to the second system of the first ETa crushing, where the media are similar By means of the plants, they set and control the grinding time so as to obtain 12–14% (by weight of grain sent to the grinding) of grains of 140–400 µm in size. The first stage of crushing includes 5-6 successively working ones, with the largest fractions obtained as a result of sorting the grinding products of the pre-existing system (upper descents) for each subsequent stage. As a result, at the first stage of crushing, 76-80% of the product (of the mass of grain directed to the grinding) is obtained in the form of a mixture of grains, dunstov and flour, as a result of which sorting 25-30% fractions are obtained, characterized by sizes 140-400 microns . The crumbs obtained in the first stage of crushing, having dimensions of more than 400 microns, are mixed and sorted into three roughly equal in mass but decreasing fractions of fraction, which are simultaneously simultaneously streamed and subjected to repeated crushing with a gap between the rolls on all systems 350-380 micron, specific the load on the grinding rollers 300-350 kg / cm day, the location of the flute back on the back, the ratio of the peripheral speeds of the rollers is 1.5, at a speed of the fast-rotating roller 6.0 m / s. As a result of grinding and separation of grinding products at the second stage of grinding, 35-40% grains are obtained, characterized by sizes 140-400 microns. Taking into account the quality of the individual flows of grains, they are sent to screen machines, with the specific load on the screening surface being equal to 200-225 kg / cm day. The third stage of crushing is directed to products (mainly endosperm particles), which by linear dimensions and quality indicators do not meet the requirements for the fraction of ma-, caronous flour of the highest grade type, and get second-grade baking flour. The same type of macaroni flour, obtained as individual streams from the systems, is mixed and sent to a special separation system (sieving) to isolate randomly larger particles (more than 400 µm), as well as particles less than 260 µm in size, some of which could form the process of mixing products on the internal transport mechanisms. The finished product of the specified size range is sent to the slab installation for shipment to the consumer. Thus, as a result of the implementation of the proposed method

- it is possible to get 60-62% of le grains {of the mass of grain sent to grinding) with a grain size range of 140-400 µm, corresponding to the highest grade in terms of ash content, quantity and quality of gluten, color. At the same time, 75% of the grains are fractions with a particle size of 260-400 µm, which indicates a high degree of homogeneity of the obtained product and has a beneficial effect on the process of testing in the manufacture of pasta. With the proposed method, from 1 ton of processed grain, it is possible to obtain 1.3-1.6 times more high-grade flour than is achieved at the advanced flour mills of the USSR with the same equipment use, without reducing the productivity of the enterprise.

The economic efficiency from the application of the method will be 13.83 p. per 1 ton of processed grain or 997 thousand rubles. for the flour mill. capacity of 240 tons / day.

invention formula

Method for the production of macaroni flour from durum wheat, which looks at the preparation of grain for milling, including the removal of impurities, wetting and drying, coarse formation with three-system grinding and sorting, grinding, sieve-air separation of grinding products, grinding and shaping the sorts of flour according to the size and ash content , characterized in that, in order to increase the yield of grains with more

0 with a homogeneous structure by size, on the first grinding system, the extraction value is set to 12-15% with a specific load of 900-1100 kg / cm day;

particles of 140-400 µm; the remaining coarser fraction is divided into three streams, decreasing in size, and each of them is further crushed to obtain a grit fraction with a particle size of 140400 µm.

Sources of information taken into account in the examination

1. Rules for the organization of the technological process in ° mills. M., TsNIITEIMingaza USSR, 1978, p. 57-66 ..

Claims (1)

Claim A method for the production of durum wheat pasta, which involves preparing the grain for grinding, including cleaning from impurities, moistening and smoothing, grain formation with three-system grinding and sorting, grinding, sieve separation of grinding products, grinding and the formation of varieties of flour in terms of fineness and ash content in order to. increase the yield of grains with a more »0 homogeneous structure by size, the extraction rate is set at 12-15% at a specific load of 900-1100 kg / cm day on the first grinding system, a fraction with a particle size of 140-400 microns is isolated during sorting, while the remaining coarse fraction is divided into three streams, decreasing in size and each of them is additionally crushed to obtain a fraction of grains with a particle size of 140,400 μm.