UA111277U - METHOD OF PRODUCTION OF PEA FLOUR - Google Patents

Abstract

A method for the production of pea flour involves the purification of grain from impurities, water heat treatment, peeling, crushing and sorting of crushing products. Purified pea seeds with a moisture content of 12-14% moistened to a moisture content of 15-17%, steamed at a pressure of 0.15-0.20 MPa for 2-4 min, dried to a moisture content of 10-12%, peeled, crushed, sorted and grind on roller machines on two scrapers and one grinding system.

Description

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

There is a known method of producing flour from chickpeas by a wet method, which includes 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 (apai), grinding cotyledons into flour with a grain size of 100-300 microns (see Indian patent Mo 237339 IPC

Ag3I. 1/172 of 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 (apaiYi), 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.

This method is chosen as the closest analogue.

The closest analogue and the claimed useful model have the following operations in common: grain cleaning from impurities; hydrothermal treatment; shelling; 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 includes 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 implementing this process at small capacity plants.

The basis of a useful model is the task of developing a method of producing flour from

From peas, in which by changing modes (replacing soaking with moistening up to 15-17 95), introducing special operations (steaming), to ensure simplification of the technological process by reducing the number of operations and increasing the output of finished products.

The task is solved by the fact that in the method of production of pea flour, which includes grain cleaning from impurities, hydrothermal treatment, peeling, grinding and sorting of grinding products, according to a useful model, pea seeds cleaned of impurities with a moisture content of 12-14 96 are moistened to moisture 15-17 96, steamed at a pressure of 0.15-0.20

MPa for 2-4 min., dried to a moisture content of 10-12 95, peeled, crushed, sorted and ground on rolling machines on two shredders and one grinding system.

The method is carried out in the following order. Cleaned from impurities, pea seeds with a moisture content of 12.0-14.0 965 are moistened with water heated to 55-60 "С to a moisture content of 15-17 956 and sent to dehumidification, which lasts for 2-4 hours. The seeds prepared in this way are steamed in steamers periodic action of the PZ type at a steam pressure of 0.15-0.20 MPa for 2-4 min. and dried on vertical steam dryers of the VS type to a moisture content of 10-1295 and directed in one stream to peeling, which is carried out on one peeling system using a peeling -grinding machines of the A1-ZShN type, which work according to the principle of intensive shell abrasion. When peeling, the circular speed of the grinding discs is set at the level of 20...22 m/b5. A decrease in the circular speed of the grinding discs will lead to insufficient removal of the shells when peeling on one peeling system , which will accordingly cause the need to increase their number to 2-3. Increasing the circular speed of grinding discs will increase the intensity of peeling and contribute to an increase in the peeling coefficient, however, the intensive shelling will lead to an increase in the number of by-products in the form of particles of crushed kernel and flour, which will reduce the yield of whole kernel and finished products, for example in the subsequent production of flakes. An increase in the output of by-products will lead to 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.

To remove husks and flour, the mixture after peeling is aired on one system of air separators or aspiration columns. After that, it is sent to the grinding stage, which is carried out on roller deck machines. The gap between the tray and the roller is taken in such a way as to obtain the maximum number of separated pea cotyledons on one system (up to 80-85 95). After that, during sifting on two systems of aspiration columns or air separators, the remaining husks and flour are removed. At the next stage, whole and crushed kernels are separated on sieves in a sieve-air separator. Passing through a 4.5x20 mm sieve, the whole kernel is removed, which is returned to grinding, passing through this sieve and passing through a Mo 067 mm sieve, the crushed kernel is removed, which enters the first shredding system. For Grinding peas into flour, two shredding systems and one grinding system are used. This stage is carried out in rolling machines. 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, micro-rough rolls are used on the grinding system.

The gap between the rollers is adjusted after each grinding system in the range of 0.4...0.1 mm. Grinding products are sorted after each system. Grain spreaders are used for sorting. Flour is selected through the Mo 063 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.

Pea flour was obtained. For this, pea seeds cleaned of impurities with an initial moisture content of 12.0 956, weighing 2000 g 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 17 9o and sent to dehumidification, which lasted for 4 hours. The seeds prepared in this way were steamed in intermittent steamers at a steam pressure of 0.15 MPa for 4 minutes, dried in a dryer to a humidity of 1295 and sent to peeling, which was carried out in a peeling-grinding machine, which works on the principle of intensive shell abrasion. Peeling was carried out on one system, the circular speed of the grinding discs was set at 20...22 m/s. The mixture of peeling products was aired on one system aspiration columns, where the husk and flour were extracted. After that, it was sent to grinding, which was carried out in a rolling machine. The grinding products were blown on two systems of aspiration columns and sent for sorting in a sieve-air separator, where the whole kernel was removed with a sieve of 4.5x20 mm, which was re-entered for grinding in the rolling mill, passing through this sieve and exiting sieve 067 obtained crushed core that was sent for grinding. This stage was carried out on a rolling machine with two shredders and one grinding system. The ratio of the speeds of the rollers on the torn systems was taken as 2.5; circular speed of rollers - 3.5 m/s; placement of flutes - point by point, micro-rough rolls were used on the grinding system. The interroller gap was adjusted after each grinding system in the range of 0.4...0.1 mm. 0.4 mm was installed on the first shredding system, 0.2 mm on the second, and 0.1 mm on the grinding system.

Grinding products were sorted in a grain separator after each system. Flour was selected through the Mo 063 sieve passage 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 063 sieve was bran.

As a result of processing pea seeds into flour, the total yield of the finished product was 68.0 95, by-products and waste (taking into account mechanical losses) - 32.0 9.

Claims (1)

USEFUL MODEL FORMULA The method of producing pea flour, which includes grain cleaning from impurities, hydrothermal treatment, peeling, grinding and sorting of grinding products, which is characterized by the fact that pea seeds cleaned of impurities with a moisture content of 12-14 95 are moistened to a moisture content of 15-17 96, steamed at pressure of 0.15-0.F20 MPa for 2-4 minutes, dried to a humidity of 10-12 95, peeled, crushed, sorted and crushed on rolling machines on two shredders and one grinding system.