UA123814U - METHOD OF PRODUCTION OF WHOLE-WHEEL FLOUR PRODUCTION - Google Patents

Abstract

A method of producing oat flour involves the purification of grain from impurities, crushing and sorting of crushing products. Glazer oat grain with a moisture content of not more than 15% is soaked in water heated to 55-60 ° C for 120-180 minutes, moistened for 40-50 minutes, steamed at a steam pressure of 0.17-0.20 MPa for 7-10 minutes, dried to a moisture content of not more than 12%, sanded twice, ground on four systems. In this case, after the first and fourth mixture of crushing products are additionally passed through entolytes.

Description

A useful model belongs to the grain industry, in particular to methods of processing whole-grain oats into grain products, specifically whole grain flour.

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

The grain is cleaned of impurities, the husk and unripe grain are removed and soaked in water heated to 35 "C for two hours. After that, the grain is 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 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.

The analogue and the claimed useful model 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 duration of the technological process, which involves soaking, cooking the grain under excess pressure in special devices, drying and cooling, twice peeling,

It is a complex stage of sorting the products of peeling and grain separation, which requires significant production areas for the placement of appropriate technological equipment and causes difficulties in implementing this process at factories of low productivity.

There is also a known method of processing oats into tolokno, which involves cleaning the grain from impurities, processing in washing machines, extruding the grain, cooling, grinding, and sorting the grinding products (see RFMo application 93055184/13 MPK AZ231I 1/10, 1996).

The grain from the pre-storage bunkers enters the grain separator, where it is cleaned of impurities, after which it enters the washing machine by gravity. The grain is processed in a washing machine for 1 minute. and is fed into the hopper of the extruder with an auger. Extrusion is carried out at a temperature of 180-190 "C. After that, with the help of pneumatic transport, the extrudate is sent to a rolling machine for grinding. During the transportation process, the extrudate is cooled to a temperature of 25-27 "C and dried to a humidity of 4-5 95.

Grinding products are sorted in a grain separator, where the pulp and husk are separated on a Mo 29 kapron sieve. At the final stage, the pulp is controlled and sent to packaging.

This method was chosen by the prototype.

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

However, the known method involves a long duration and complexity of the technological process: the processing of grain in washing machines, the presence in the circuit of pneumatic transport, which performs the function of drying and cooling, the need to extrude grain, which requires significant production areas to accommodate the appropriate technological equipment and causes difficulties in implementation of this process at factories of low productivity.

The basis of a useful model is the task of developing a method of production of "Wholegrain" oat flour, in which, by excluding processing of grain in washing machines, extrusion and pneumatic transport from the scheme, the inclusion of soaking the grain in heated water, steaming under excess pressure, two-time grinding, grinding on four systems and additional processing of grinding products in the entoleator, as well as the use of 60 whole-grain oats of a certain grade, to ensure the simplification of the technological process by reducing the number of operations and their duration, expanding the existing range of oat products and increasing the yield of finished products.

The task is solved in the method of production of "Wholegrain" oat flour, which includes cleaning the grain from impurities, grinding and sorting the grinding products, according to a useful model, whole grain oat grain with a moisture content of no more than 15 95 is soaked in water heated to 55-60 "С 120-180 min., dehumidify for 40-50 min., steam at a steam pressure of 0.17-0.20 MPa for 7-10 min., dry to a humidity of no more than 12 95, grind twice, grind on four systems, and after the first and fourth mixture of grinding products is additionally passed through the entoleators.

The method is carried out in the following order. Cleaned from impurities, whole-grain oat grain, for example, of the "Samuel" variety, is sent for hydrothermal treatment. At the first stage, the grain is sent to special tanks with water heated to 55-60 "C for soaking, which lasts for 120-180 minutes. After that, the grain is dehumidified in special bunkers for 40-50 minutes, removing excess moisture from the grain at this stage and direct it to a steamer of periodic action of the PZ type, where it is steamed at a steam pressure of 0.17-0.20 MPa for 7-10 minutes.

After that, the grain is dried on vertical steam dryers of the BS type to a moisture content of no more than 1295 and sent for grinding. This stage is carried out in grinding machines that work on the principle of intensive abrasion of shells of the ZShN type using two systems. The circular speed of the discs is set at 18-20 m/s. A decrease in the circular speed of the discs will lead to insufficient removal of the surface layers during processing on two systems, which will, accordingly, necessitate an increase in their number. Increasing the circular speed of the discs 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 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 after each system for the extraction of aerodynamically light components enters two systems of aspiration columns or air separators. The whole ground core obtained after the second grinding system is sent to grinding, which

It is carried out in rolling machines on four systems on grooved rolls.

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 interroller gap is adjusted after each system within the values of 0.5-0.1 mm. The mixture of grinding products after the first and fourth systems is additionally processed in an entoleator before sorting. Grinding products are sorted in grain spreaders after each grinding system. Flour is selected through the Mo 067 sieve passage on each sorting system. The output from this sieve after the first three grinding systems is directed to the next system, after the fourth - the remainder is bran. Flour is controlled for the content of metallomagnetic impurities, after which it is sent to packaging or to bunkers for finished products.

Example

Oat flour was obtained. For this purpose, the grain of bare oats of the "Samuel" variety, cleaned of impurities, with an initial moisture content of 12.995 and a weight of 2000 g, was weighed on an automatic scale and sent to the stage of hydrothermal treatment. The grain was soaked in water heated to 60 "C for 180 minutes. After that, it was moistened in a special hopper with a perforated lower surface for 50 minutes, removing excess moisture from the grain at this stage.

After that, the grain was steamed in a batch steamer at a steam pressure of 0.20 MPa for 10 min. and dried in a dryer to a humidity of 12 95, after which it was sent to grinding, which was carried out on two systems. At this stage, a peeling-grinding machine was used, which works on the principle of intensive abrasion of shells. The circular speed of the disks was set at 20 m/s. The mixture of grinding products for the extraction of flour was passed through two systems of aspiration columns and sent to grinding, which was carried out in a roller machine with grooved rollers on four systems.

Roller characteristics: roller speed ratio - 2.5; circular speed of rollers - 3.5 m/s; placement of grooves - point by point. The inter-roll gap on the first system is 0.5 mm, the second - 0.4 mm, the third - 0.2 mm, the fourth - 0.1 mm.

Before sorting, the mixture of grinding products after the first and fourth systems was additionally processed in an entoleator. Sorting of grinding products was carried out in a grain spreader, where flour was selected by passing through a metal woven sieve Mo 067. The output from this sieve after the first three grinding systems was sent to the next grinding system 60, after the fourth - the remainder was bran.

As a result of processing oats of the "Samuel" variety, the total yield of flour was 66 95, bran (taking into account mechanical losses) - 34 95.

Claims (1)

USEFUL MODEL FORMULA The method of production of oat flour, which includes cleaning the grain from impurities, grinding and sorting the grinding products, which is characterized by the fact that whole-grain oat grain with a moisture content of no more than 15 95 is soaked in water heated to 55-60 "C for 120-180 minutes, moistened 40-50 min., steamed at a steam pressure of 0.17-0.20 MPa for 7-10 min., dried to a moisture content of no more than 1295, polished twice, crushed on four systems, while after the first and fourth mixture of grinding products is additionally passed through the entoleators.