UA111262U - METHOD OF MANUFACTURING FLOUR FROM WHEAT - Google Patents

Abstract

A method for the production of chickpea flour involves the cleaning of impurities, water heat treatment, peeling, crushing and sorting of crushing products. Peeled chickpeas seeds are moistened to a moisture content of 15-17%, moistened for 5-7 hours, steamed for 5-10 minutes, dried to a moisture content of 10-11%. They are peeled, sorted and ground on roller machines on two drills and one grinding system.

Description

The useful model belongs to the cereal industry, in particular to methods of processing chickpea seeds into cereal products, specifically chickpea flour.

There is a known method of processing oats into tolokno, which includes cleaning the grain from impurities, removing lean and unripe grain, soaking, cooking, drying, cooling, peeling, sorting the products of peeling in three stages, repeated peeling, grinding and sorting the products of grinding (see "Rules organization and management of the technological process at grain factories". - Kyiv: Ministry of Agro-Industrial Complex, 1998. - pp. 38-39).

Oat grains are cleaned of impurities, thin and unripe grains are removed and soaked in water heated to 35 "C for two hours. After that, they are boiled for 1.5-2.0 hours at a steam pressure of 0.15-0.20 MPa and dried to humidity 5-6 95. After cooling, the grain is sent for husking.

Sorting of husking products is carried out in a centrifuge, where flour and particles of the crushed kernel are removed through a sieve of 2.0 mm, after which, in an air separator, the husk is removed. The mixture of husked and unhusked grain enters the stage of grain separation, which is carried out in a paddy machine. The unhusked grain is returned to the hulling system, the kernel - after additional control in the air separator, is sent for grinding. The grinding stage is carried out on two systems of rolling machines. Grinding products are sorted after each grinding system. Grain spreaders are used for sorting. Flour is selected on each sorting system by passing through silk sieves Mo 27 and Mo 29 or polyamide sieves Mo 27 PA-120 and Mo 29 PA-120 and sent for control.

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

The disadvantage of the technological process for the production of oat flour (tolokna) is the long length of the technological process (necessity of carrying out two-stage husking of grain, the presence of a complex stage of sorting the products of husking and grain separation), carrying out

From the complex and long stage of hydrothermal treatment of grain, which involves soaking, cooking grain under excess pressure in special devices, drying and cooling grain, which requires significant production areas to accommodate the appropriate machines and difficulties in implementing this process at small capacity plants.

The closest analogue is the method of producing flour from chickpeas by the wet method, which involves soaking the seeds in water for 35-45 minutes, dehumidifying for 2-4 hours, drying to a humidity of 11-12 95 at a temperature of 50-60 C for 4-6 hours ., peeling to obtain cotyledons (apgai), grinding cotyledons into flour with a grain size of 100-300 μm (see Indian patent Mo 237339 IPC A23I. 1/172 2003).

Cleaned from impurities, the seeds are soaked in excess water for 30-45 minutes, after which the water is drained, the seeds are moistened for 2-4 hours. and dried in the sun or air heated to 50-60 C for 4-6 hours. Chickpea seeds prepared in this way are sent to shelling, the main purpose of which is to obtain shelled cotyledons (apai)i), which enter the crushing stage. For crushing, roller machines or millstones are used.

The gap between the rollers during grinding is adjusted in such a way as to obtain the maximum amount of flour with a grain size in the range of 100-300 microns. Grinding products are sifted on appropriate sieves, thus obtaining coarse flour (particle sizes larger than 300 microns) and fine flour (particle sizes smaller than 100 microns). The total yield of flour is 65 95.

The closest analogue was chosen for this method.

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

The disadvantage of the technological process of processing chickpeas into flour by the wet method is the long duration of the hydrothermal treatment stage, which involves soaking the seeds in excess water, dehumidification and long-term drying, which requires significant production areas for placing containers and bunkers for soaking and dehumidification, 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 chickpeas, in which by changing modes (replacing soaking with moistening), introducing special operations (steaming), as well as using chickpea seeds of a certain variety, to ensure the simplification of the technological process by reducing the number of operations and increasing the yield of finished products.

The task is solved in the method of production of chickpea flour, which involves cleaning the grain from impurities, hydrothermal treatment, peeling, grinding and sorting of grinding products, by the fact that, according to a useful model, chickpea seeds cleaned of impurities with a moisture content of 10-1495 are moistened to moisture 15-17 956, dehumidified for 5-7 hours, steamed at a pressure of 0.15-0.20 MPa for 5-10 minutes, dried to a moisture content of 10-11 95, peeled, sorted and crushed on roller machines on two shredders and one grinding system.

According to the useful model, chickpea seeds of the Rosanna variety are used.

The method is carried out in the following order. Chickpea seeds cleaned of impurities, for example, of the "Rosanna" variety, with a moisture content of no more than 10.0-14.0 95, enter operational bunkers.

It is monitored for magnetic impurities and directed to the hydrothermal treatment stage. The seeds are moistened with water heated to 60 "С to a humidity of 15-17 95 and moistened for 5-7 hours.

The seeds prepared in this way are steamed in intermittent steamers of the PZ type at a steam pressure of 0.15-0.20 MPa for 5-10 minutes. and dried on vertical type steam dryers

Sun to a humidity of 10-11 95 and directed to peeling in one flow. This stage is carried out on one peeling system with the use of rolling deck machines. The gap between the tray and the roller is taken in such a way as to obtain the maximum number of crushed chickpea cotyledons on one system (up to 80-85 95). After that, during sorting on two systems of aspiration columns or air separators, husks and flour are removed, whole and crushed kernels are separated in a sieve-proof separator. Passing through a sieve of 4.5x20 mm, the whole kernel is removed, which is returned to peeling, passing through this sieve and passing through the Mo 056 sieve, the crushed kernel is removed, which is sent for grinding.

Shredding is carried out on roller machines with two shredders and one grinding system. The ratio of the speeds of the rollers on the torn systems is taken as 2.5; circular speed of rollers - 3.5 m/s; placement of flutes - point by point, on the grinding system

They use micro-rough rolls. The interroller gap is adjusted after each grinding system in the range of 0.6...0.2 mm. Grinding products are sorted after each system. Grain spreaders are used for sorting. Flour is selected through the Mo 067 sieve passage on each sorting system. The output from this sieve after the first and second shredding system is directed to the next grinding system, after the grinding system - the remainder is bran. At the final stage, control of the received flour is carried out, after which it is sent to packaging.

Example.

We received chickpea flour. For this purpose, chickpea seeds of the "Rozanna" variety, with an initial moisture content of 12.896 and a weight of 2000 g, cleaned of impurities, were weighed on automatic scales and sent to the stage of hydrothermal treatment. The seeds were moistened with water heated to 60 "C to a humidity of 15 95 and sent to dehumidification, which lasted for 7 hours. The seeds prepared in this way were steamed in intermittent steamers at a steam pressure of 0.20 MPa for 10 minutes, dried in a dryer to a humidity of 1095 and sent to peeling, which was carried out in a roller deck machine. At the first stage, the mixture of peeling products was passed through two systems of air separators, after which it was sorted in a sieve-air separator on the appropriate sieves. A whole chickpea kernel was removed with a 4.5x20 mm sieve step, which was returned for peeling, the passage of this sieve and the descent of the Mo 056 sieve yielded a crushed core, which was sent to the roller machine for grinding. This stage was carried out on two shredders and one grinding system. The ratio of the speeds of the rollers on the shredder systems was taken to be 2.5; the circular speed of the rollers was 3.5 m /s; placement of flutes - point by point, micro-rough rolls were used on the grinding system. The inter-roll gap was adjusted by for each grinding system in the range of 0.6...0.2 mm. 0.6 mm was installed on the first shredding system, 0.4 mm on the second, and 0.2 mm on the grinding system.

Grinding products were sorted after each grinding system in a grain disperser. Flour was selected by passing through a Mo 067 sieve on each sorting system.

The output from this sieve after the first and second shredding system was fed to the next grinding system. After the grinding system, the output of the Mo 067 sieve was bran.

As a result of the processing of "Rosanna" chickpea seeds into flour, the total yield of the finished product was 72.0 95, by-products and waste (taking into account mechanical losses) - 28.0 9.

Claims (2)

USEFUL MODEL FORMULA 1. The method of production of chickpea flour, which includes grain cleaning from impurities, hydrothermal treatment, peeling, grinding and sorting of grinding products, which is characterized by the fact that chickpea seeds cleaned of impurities with a moisture content of 10-14 95 are moistened to a moisture content of 15-17 95 , dehumidified for 5-7 hours, steamed at a pressure of 0.15-0.20 MPa for 5-10 minutes, dried to a moisture content of 10-11 95, peeled, sorted and ground on roller machines on two shredders and one grinding system . 2. The method according to claim 1, which differs in that chickpea seeds of the Rosanna variety are used.