UA110462U - METHOD OF PRODUCTION OF VIVA GROUP - Google Patents

Abstract

The method of production of oats includes the cleaning of grain from impurities, water heat treatment, grinding, sorting of grinding products. Glazer oat grain with a moisture content of 12.0-14.0% is ground on one grinding system, sorted, steamed at a vapor pressure of 0.05-0.15 MPa for 2-4 minutes. and dried to a moisture content of 12.0-12.5%.

Description

The useful model belongs to the cereal industry, in particular to methods of processing whole-grain oats into cereal products, specifically oat groats.

A known method of processing oats, which includes cleaning the grain from impurities, dividing it into fractions, fractional hydrothermal treatment, peeling, grinding, sorting and packaging of finished products | see description of the declaratory patent for the invention No. 38840 IPC A2gZI 1/168, vOo28 5/00, 20001.

Oat grains are cleaned of large, small, light and mineral impurities, while separating small oats. The main flow of grain is divided into two fractions. The fine fraction is sent to an intermediate hopper for storage, and the large fraction is sent to hydrothermal treatment, which is carried out according to the structure of hot conditioning. Grain steaming is carried out at a steam pressure of 0.10-0.15

MPa for 3-5 minutes. Steamed grain is dried to a moisture content of 9-12 95, cooled and sent to husking, which is carried out in external huskers or husking stations.

The products obtained at the peeling stage are sifted to separate the flour and particles of the crushed kernel, after that the mixture is winnowed in aspirators to separate the husk. The obtained core is polished. The grit obtained during grinding is cleaned and divided into whole and crushed. Whole grain is the final product sent for packaging.

The analogue and the claimed useful model have the following common operations: - grain cleaning from impurities; - fractionation; - grain grinding; - separation of grinding products; - sorting of cereals.

The disadvantage of the technological process of the production of oat groats is the long duration and complexity of the technological process: the need for simultaneous husking and grinding of grain, drying of steamed grain, which requires significant production areas for the placement of appropriate machines, difficulties in implementing this process at factories of small capacity and low indicators of the output of finished products.

There is also a known method of processing oats into cereals with a total yield of 45-4695 finished products, which includes cleaning the grain from impurities, fractionation, hydrothermal treatment,

Peeling, separation of peeling products, grain separation, repeated peeling, grinding, separation of grinding products, control of finished products | see "Rules of organization and management of the technological process at grain factories". - K.: Ministry of agro-industrial complex. - 1998. - b. 36-37).

Oat grain cleaned of impurities, divided into large and small fractions, is sent to hydrothermal treatment. The grain is fractionally steamed in continuous steamers at a steam pressure of 0.05-0.10 MPa for 5 min., tempered for 20 min., dried to a moisture content of 10-14 95, cooled and sent to husking in two fractions. Oats are hulled on two hulling systems using hulling stands or centrifugal hullers.

Sorting of peeling products is carried out in several stages. In burats, flour and particles of the crushed kernel are removed by passing through a sieve with holes of 2.0 mm in diameter, and a mixture of shelled, unshelled grains and husk is obtained through this sieve, which enters two systems of air separators. After removing the husk, the mixture of shelled and unshelled grains is sent for separation into two systems of paddy machines. Grinding of the shelled whole core is carried out in one stream on one grinding system. Grinding products are sorted in a grain separator. Passing through sieves with holes with a diameter of 2.0 mm or 1.2x20 mm, flour and particles of the crushed kernel are removed. The whole polished core is obtained by passing through a sieve with holes of 2.5x20 mm, which is additionally controlled on two systems of paddy machines.

This method was chosen by the prototype.

The prototype and the claimed useful model have the following common operations: - grain cleaning from impurities; - hydrothermal treatment; - grinding; - sorting of grinding products.

But the known method includes a long duration and complexity of the technological process: 2 peeling systems for each fraction, 8 paddy machines at the stages of grain sorting and control, 5 sorting systems at different stages of production, which requires significant production areas to accommodate the corresponding machines and difficulties in implementing this of the process at plants of small capacity, while the output of groats is 45.0 Ob.

The basis of a useful model is the task of developing a method of production of oat groats, in which by changing modes (exclusion of husking, sorting of husking products,

grain separation), the introduction of special operations (hydrothermal treatment of groats), as well as the use of whole-grain oats of a certain variety, to ensure the simplification of the technological process by reducing the number of operations and their duration and increasing the yield of finished products.

The task is solved in the method of production of groats from oats, which includes cleaning of grain from impurities, hydrothermal treatment, grinding, sorting of grinding products, according to the useful model, whole-grain oat grain with a moisture content of 12.0-14.0 96 is ground on one grinding system, sorted, steamed at a steam pressure of 0.05-0.15 MPa for 2-4 minutes. and dried to a humidity of 12.0-12.5 Fo.

The method is carried out in the following order. Cleaned of impurities and divided into large and small fractions, whole-grain oat grain, such as the "Salomon" variety, is sent for grinding.

This stage is carried out in a grinding machine, which works according to the principle of intensive abrasion of shells of type A1-ZShN. For a large fraction, the circular speed of discs during grinding is set at 18-20 m/s, for a small fraction - 16-18 m/s. A decrease in the circular speed of the grinding discs for both fractions of bare oats will lead to insufficient removal of the surface layers of the grain when processing the grain on one grinding system, which will accordingly cause the need to increase the number of grinding systems to two or three. An increase in the circular speed of the grinding wheels will contribute to a more intense removal of the surface layers of the grain, which will lead to an increase in the number of by-products in the form of particles of crushed kernel and flour, while reducing the yield of the whole kernel and finished products.

An increase in the yield of by-products will lead to the need to expand the stage of sorting grinding products due to the installation of additional machines - sieve air separators and aspiration columns. The mixture of grinding products is sent for sorting, which is carried out in grain spreaders on the appropriate sieves. Through sieves 2.0x20 mm, a coarse fraction of the polished core is obtained, with a passage of 2.0x20 mm and a sieve 1.8x20 mm - fine. Each fraction is separately controlled by sequential passage through two systems of air separators and for the content of metallomagnetic impurities in magnetic separators. After that, the entire core of both fractions is combined and steamed in a periodic steamer of the P3-1 type at a steam pressure of 0.05-0.10 MPa for 2-4 minutes. Drying is carried out to a humidity of 12.0-12.5 95 at

From vertical steam dryers of the VS type. At the final stage, the obtained groats are sorted and controlled in the groat spreader, after which they are sent for packing.

Example.

Received oat groats. For this purpose, the grain of bare oats of the "Salomon" variety, cleaned of impurities and divided into two fractions, with an initial moisture content of 13.5 956 and a weight of 2000 g, was weighed on automatic scales and sent for grinding, which was carried out in fractions on one grinding system. Grinding of the grain was carried out in a peeling-grinding machine, which works according to the principle of intensive abrasion of the shells. The circular speed of the discs when grinding the coarse fraction was set at 18-20 m/s, for the fine fraction - 16-18 m/s. When sorting in the disperser, a coarse fraction of the polished core was obtained through a sieve of 2.0x20 mm, and a fine fraction was obtained through a passage of 2.0x20 mm and a sieve of 1.8x20 mm. The groats of both fractions were controlled for flour residues by passing it through two systems of air separators. After that, it was combined and directed to vaporization, which was carried out in a periodic vaporizer at a steam pressure of 0.10 MPa for 2 min. After that, the groats were dried on a steam dryer to a moisture content of 12.5 95 and sent for sorting and control in a groat spreader.

As a result of the processing of oats of the "Salomon" variety, the total yield of groats from oats was 87.5 o, by-products and waste (taking into account mechanical losses) -12.5 95.

Claims (2)

USEFUL MODEL FORMULA 1. The method of production of groats from oats, which includes cleaning of grain from impurities, hydrothermal treatment, grinding, sorting of grinding products, which is characterized by the fact that whole-grain oat grain with a moisture content of 12.0-14.0 90 is ground on one grinding system, sorted, steam at a steam pressure of 0.05-0.15 MPa for 2-4 minutes. and dried to a moisture content of 12.0-12.5 95. 2. The method according to claim 1, which is characterized by the fact that whole-grain oat grains of the "Salomon" variety are used.