UA111254U - METHOD OF PRODUCTION OF FLOUR WITH BARLEY - Google Patents

Abstract

The method of production of barley flour involves the purification of grain from impurities, water-heat treatment, crushing and sorting of crushing products. The impregnated barley grain is ground with one stream, steamed at a steam pressure of 0.10-0.15 MPa for 4-6 minutes, dried to a moisture content of 10-12% and ground in two steps - in the first roller machines, in the second in entoleiters.

Description

The useful model belongs to the cereal industry, in particular to methods of processing whole grain barley into cereal products, specifically barley flour.

There is a known method of producing barley flour with a yield of 70-95%, which includes cleaning the grain from impurities, three-fold peeling in upholstery machines, two-fold peeling on peelers, which ensure intensive abrasion of the shells, grinding on six husks (dr. s.) and six grinding machines (r. c) systems, processing of ladders from 5 and 6 dr. s on brush machines, obtaining flour by sifting on sieves with a hole size of 315-280 microns (Shvetsova

IA. Production of flour from grain and seeds of non-traditional crops L.A. Shvetsova, E.N.

Gavrilova, I.V. Kuzmenkova. - M: TsNDITED of grain products, 1994, 26 p.).

Analogue and useful model, which is claimed, have the following common operations: - grain cleaning from impurities; - grinding; - sorting of grinding products.

The disadvantage of the technological process of barley flour production is the long technological process (the need for three-stage husking of grain in upholstery machines, two-stage husking using machines of the A1-ZSHN type, the presence of a complex grinding stage, which involves 6 shredding and grinding systems, the use of brush machines), which requires significant production areas to accommodate the appropriate machines and difficulties in implementing this process in factories of small capacity.

There is also a known method of producing barley flour, which includes cleaning the grain from impurities, water-heat treatment, grinding and sorting (see patent of the Russian Federation Mo 2245192 IPC VO2С9/04 2005).

Barley grain is cleaned of impurities, moistened to a humidity of 21-22 95 and dehumidified for 18-20 hours. The grain prepared in this way is roasted at a temperature of 210-220" for 2-3 minutes, while the moisture content of the grain is reduced to 8-9 95. After roasting, grinding is carried out in a rolling machine. Grinding products are sorted by size in a separator. Sieve output 0 4, 2 obtained during sorting is returned for re-grinding.

The passage of the sieve 0 4.2 and the exit of the Mo 08 sieve are directed to aspiration, after which they are ground on three shredding and three grinding systems to flour, which is obtained when sifting through the passage of a nylon sieve Mo 27. The yield of flour is 69-72 95.

This method was chosen by the prototype.

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

However, the known method involves a long duration and complexity of the technological process: carrying out the stage of water-heat treatment involves humidification and dehumidification for 18-20 hours, roasting in special machines, which requires significant production areas for placing bunkers and corresponding machines, which causes difficulties in implementation of this process at plants of small capacity.

The basis of a useful model is the task of developing a method of producing flour from barley, in which by changing the regimes (exclusion of moistening, dehumidification and roasting of grain), introduction of special operations (grinding, sorting of grinding products, steaming and drying of the kernel), as well as the use of whole grain barley of a certain variety, to ensure the simplification of the technological process by reducing the number of operations and their duration.

The task is solved in the method of production of barley flour, which involves cleaning the grain from impurities, water-heat treatment, grinding and sorting of grinding products, in that, unlike the prototype, the grain of bare barley cleaned of impurities is ground in one flow, steamed under pressure steam of 0.10-0.15 MPa for 4-6 minutes, dried to a moisture content of 10-12 95 and ground in two stages - in the first stage in rolling machines, in the second stage in entoleators.

The method is carried out in the following order. Cleaned from impurities, the grain of bare barley, for example, of the "Achilles" variety with a moisture content of 12-1495, is sent to grinding in one stream. This stage is carried out in grinding machines that work according to the principle of intensive abrasion of shells, such as AT-ZSHN. When grinding the grain, the circular speed of the disks is set at 20-22 m/s. A decrease in the circular speed of the grinding discs will lead to insufficient removal of the surface layers of the grain during processing on one grinding system, 60 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 to extract flour is passed through two systems of aspiration columns or air separators, after which the core is steamed in a periodic steamer of type 3-1 at a steam pressure of 0.10-0.015 MPa for 4-6 minutes. and dried on vertical steam dryers of the BS type to a moisture content of 10-12 k. The dried core is sent for crushing, which is carried out in roller machines, for two seconds. The ratio of roller speeds on all systems is 2.5; circular speed of rollers - 3.5 m/s; placement of grooves - point by point. The inter-roller gap is adjusted after each other s in the range of values of 0.4-0.2 mm. Additional grinding in the entoleator is provided after each other. Sorting is carried out after each grinding system, for this purpose grain spreaders are used. Flour is selected through the Mo 063 sieve passage on each system. The output from this sieve after the first dr. s is directed to the second crushing system, after the second dr. s - the remainder is bran. At the final stage, control of the received flour is carried out, after which it is sent to packaging.

Example.

Received barley flour. For this purpose, the grain of bare barley of the "Achilles" variety, with an initial moisture content of 12.996 and a mass of 2000 g, cleaned of impurities, was weighed on automatic scales and sent to grinding, which was carried out in one flow on one grinding system.

When grinding the grain, the circular speed of the disks was set at 20-22 m/s. Extraction of flour from the mixture of grinding products was carried out by passing it through two systems of aspiration columns. The polished core was steamed in a batch steamer at a steam pressure of 0.10 MPa for 6 min. and dried on steam dryers to a moisture content of 12 95. The dried core was crushed in rolling machines on two dr. s. The ratio of roller speeds on all systems was 2.5; circular speed of rollers - 3.5 m/s; placement of grooves - a point on

From the point The inter-roll gap was set at the level of 0.4 mm on the first drive, and 0.2 mm on the second drive.

After each second, additional grinding was carried out in the entoleator. Sorting was carried out in a grain spreader. Flour was selected through the Mo 063 sieve passage on each sorting system.

The output from this sieve after the first dr. s was directed to the second crushing system, after the second dr. s - the remainder was barley bran.

As a result of processing barley of the "Achilles" variety, the total yield of flour was 67 95, bran (taking into account mechanical losses) - 33 o.

Claims (1)

USEFUL MODEL FORMULA 40 1. The method of production of barley flour, which involves cleaning the grain from impurities, water-heat treatment, grinding and sorting of grinding products, which is characterized by the fact that the grain of bare barley, cleaned of impurities, is ground in one flow, steamed at a steam pressure of 0.10- 0.15 MPa for 4-6 min., dried to a moisture content of 10-12 95 and crushed in two stages - on the first in rolling machines, on the second in entoleitors. 45 2. The method according to claim 1, which is characterized by the fact that grain of bare barley of the "Achilles" variety is used.