UA111266U - METHOD OF MANUFACTURING WHEAT FLOATERS - Google Patents

Abstract

A method of producing wheat flakes involves cleaning the grain from impurities, steaming, tempering, flattening and drying. The wheat grain with a moisture content of 12.0-14.0% is ground once, moistened to a moisture content of 20.0-22.0% moistened for 3-4 hours, evaporated under pressure of 0.15-0.20 MPa for 5-10 min. and flatten to a thickness of 0.5-.

Description

The useful model belongs to the grain industry, in particular to methods of processing wheat into grain products, namely wheat flakes.

There is a known method for the production of quickly digestible products from wheat groats, which includes moistening, dehumidification, steaming, tempering, repeated two-time moistening and dehumidification, cooling, drying, re-cooling, flattening (see copyright certificate of the USSR Mo 1338833 МПК А2ЗИ 1/10 , 1985).

Groats obtained from wheat grain are moistened to a moisture content of 22.0-28.0 96, dehumidified for 50-70 minutes. and steamed at a steam pressure of 0.1 MPa for 30-90 seconds. In the course of this technological operation, the humidity of the groats increases to 25.0-31.0 95. The steamed groats are moistened within 30-90 minutes. and carry out additional processing in two stages. At the first stage, groats are moistened to a moisture content of 26.0-32.0 96 and moistened for 15-45 min., at the second stage - to a moisture content of 27.0-33.0 9 and moistened for 60-120 min. The groats prepared in this way are subjected to preliminary cooling to a temperature that does not exceed the surrounding environment by 2-5 7С, and a humidity of 25.0-31.0 95. The cooling agent (air) has a temperature of 15-20 "С. After that, the groats are dried in to the "boiling layer" of air with a temperature of 100 "С to a humidity of 22-28 9о and re-cooling with air with a temperature of 15-20 "С to a temperature that does not exceed the ambient environment by 2-57С and a humidity of 21.0-27.0 956 The prepared cereal is flattened into flakes 0.4-0.5 mm thick. This technological operation is carried out on machines with smooth rollers. The flakes are dried at an air temperature of 40-60 "C for 4-6 minutes.

The total yield of flakes is up to 95 95. The analogue and the claimed useful model have the following operations in common: - moistening; - dehumidification; - steaming; - tempering; - flattening

The disadvantage of the mentioned process for the production of quick-cooking products from wheat groats is the long duration of the stage of hydrothermal treatment of the grain, which includes three-stage moistening, dehumidification, steaming, drying and two-time cooling

From groats, which requires significant production areas for the placement of appropriate machines, bunkers for dehumidification and tempering, and causes difficulties in implementing this process in factories of small capacity.

There is also a known method of producing cereal flakes, which involves cleaning the grain from impurities, steaming at a steam pressure of 0.1-0.2 MPa for 3-5 minutes. until the humidity reaches 18-20 95, adding 3-5 95 boiling water, tempering for 0.5-2.0 hours. to a humidity of 18-2095, re-steaming at a steam pressure of 0.1-0.2 MPa for 3-5 minutes. to a humidity of 25-27 °C, drying in a "boiling" layer with air to a humidity of 23-25 95 and cooling to a temperature of 20-25 °C. The grain prepared in this way is subjected to husking, flattened and dried to a humidity of 13-14 95 (see patent RF Mo 2236151 А2ЗИ. 1/164, 2004)

This method was chosen as the closest analogue.

The closest analogue and the claimed useful model have the following common operations: - grain cleaning from impurities; - steaming; - tempering; - flattening; - drying

The disadvantage of the mentioned process of production of grain flakes is the long duration of the stage of hydrothermal treatment of grain, which involves two-stage steaming of grain, its moistening with boiling water, drying, cooling, which requires significant production areas to accommodate the appropriate machines, bunkers for dehumidification and tempering, drying equipment and causes difficulties in the implementation of this process at plants of small capacity.

The basis of a useful model is the task of developing a method for the production of wheat flakes, in which by changing the regimes (one-time moistening of groats to a humidity of 20-22 Fo instead of its two-stage steaming), the introduction of special operations (grinding, sorting of grinding products), as well as the use of wheat of a certain variety, simplification of the technological process is ensured by reducing the number of operations and their duration.

The task is solved in the method of production of wheat flakes 3, which includes 60 cleaning of grain from impurities, steaming, tempering, flattening and drying by

according to a useful model, wheat grain with a moisture content of 12.0-14.0 95 is ground once, moistened to a moisture content of 20.0-22.0 96, moistened for 3-4 hours, steamed under a pressure of 0.15-0.20

MPa for 5-10 min. and flatten to a thickness of 0.5-0.7 mm.

The method is carried out in the following order. Wheat grain cleaned of impurities, for example, of the "Chornobrova" variety, with a moisture content of no more than 12.0-14.0 95, enters operational bunkers.

It is controlled for magnetic impurities and goes to grinding, which is carried out on one grinding system. For grinding, peeler-grinding machines of the type are used

A1-ZSHN, which work according to the principle of intensive abrasion of shells. The circular speed of the grinding wheels is set at the level of - 16...18 m/s. A decrease in the circular speed of the discs will lead to insufficient removal of the surface layers of grain when processing 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 wheel speed of grinding machines will contribute to a more intensive removal of the surface layers of the grain, which will lead to an increase in the number of by-products in the form of crushed kernel and flour particles, while reducing the yield of the whole kernel and finished products. An increase in the yield of by-products will cause the need to expand the stage of sorting grinding products due to the installation of additional grain dispersers or sieve-air separators and aspiration columns.

The mixture after grinding consists of three products - whole kernel, crushed kernel and flour. At the first stage, aerodynamically light flour is removed from the mixture, for which it is passed through two systems of aspiration columns or air separators. After cleaning from light impurities, the mixture is sent to grain dispersers A1-BRU or sieve-air separators of the type A1-BIS. The exit from the Mo 067 sieve is used to extract the crushed kernel, and the remaining flour is removed through the passage. The entire core, obtained during sorting with a 1.6x20 mm sieve, is sent for additional control of magnetic impurities, which is carried out on magnetic separators. After that, the core is moistened on moistening machines with water heated to 60 "С to a humidity of 20.0-22.0 95 and sent to bunkers for moistening for 3-4 hours.

The moistened core is steamed in intermittent steamers of the PZ type at a steam pressure of 0.15-0.20

MPa for 5-10 min. The core prepared in this way is flattened on flattening machines with fluted rolls: the number of flutes per 1 cm is 6...8, the slope is 9o with an inter-roll gap of 0.2-0.4

From mm. The product obtained after flattening is dried to a moisture content of 12.0 90 and sent for control, which is carried out in two stages. At the first stage, flour and crushed kernel particles, which are formed in a small amount during flattening, are removed in sieve-air separators. At the second stage, the flakes are checked for the remaining metallomagnetic impurities, which is carried out on magnetic separators. After magnetic control, the flakes are sent to packaging.

Example

Wheat flakes were obtained. To do this, wheat grain of the "Chornobrova" grade, cleaned of impurities, with an initial moisture content of 13.5 95, weighing 2000 g, was weighed on automatic scales and sent to grinding, which was carried out according to the principle of intensive abrasion of the shells on one grinding system. The mixture of grinding products, consisting of ground core, particles of crushed core and flour, was sorted in two stages. At the first stage, flour was removed from the mixture. This technological operation was carried out by passing the mixture through two successive systems of aspiration columns. After that, in the second stage, the remains of flour and particles of the crushed kernel were removed in a sieve-air separator. The whole core obtained by sorting through a 1.6x20 mm sieve, after checking for magnetic impurities, was sent to humidification, which was carried out with water heated to 60 °C to a humidity of 22.0 95.

Dehumidification before steaming lasted 4 hours. Steaming was carried out in a batch steamer at a steam pressure of 0.20 MPa for 10 min. The steamed core was flattened on flattening machines with smooth rolls with a working gap of 0.3 mm. The obtained product was dried to a moisture content of 12.0 9o and sent for control, which was carried out in a sieve-air and magnetic separator, respectively.

As a result of processing wheat of the "Chornobrova" variety into flakes, 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 wheat flakes, which includes cleaning the grain from impurities, steaming, tempering, flattening and drying, which is characterized by the fact that wheat grain with a moisture content of 12.0-14.0 95 is ground once, moistened to a moisture content of 20.0- 22.0 95 are moistened for 3-4 hours, steamed under a pressure of 0.15-0.20 MPa for 5-10 minutes. and flatten to a thickness of 0.5-0.7 mm. 2. The method according to claim 1, which differs in that wheat grain of the "Chornobrova" variety is used.