UA123815U - METHOD OF PRODUCTION OF VIVA GROUP - Google Patents

Abstract

A method for the production of oat cereals involves the cleaning of impurities grain, water heat treatment, grinding, sorting of grinding products. Grain with a moisture content of not more than 14% is ground, sorted once. In this case, a large fraction with a particle size greater than (2.2-2.0) × 20 mm is monitored and evaporated at a vapor pressure of 0.10-0.15 MPa for 2-4 minutes. and dried, a small fraction with a particle size of less than (2.2-2.0) × 20 mm is cut and sorted into two numbers.

Description

The useful model belongs to the grain industry, in particular to the methods of processing whole-grain varieties of oats into grain products, specifically graded and crushed grain.

A known method of oat processing, which includes cleaning the grain from impurities, dividing it into fractions, fractional hydrothermal treatment, peeling, grinding, sorting and packaging of finished products (see the description of the declaratory patent for the invention Mo 38840 MPK AZ2ZI. 1/168, vО285/00 , 2000).

Grain is cleaned of large, small, light and mineral impurities, while separating small oats. The main flow of grain is divided into two fractions. The fine fraction is sent to an intermediate hopper for storage, and the large fraction is sent to hydrothermal treatment, which is carried out according to the structure of hot conditioning. Steaming is carried out at a steam pressure of 0.10-0.15 MPa for 3-5 minutes. Steamed grain is dried to a moisture content of 9-12 95, cooled and sent to husking, which is carried out in external huskers or husking stations. The products obtained at the peeling stage are sifted to separate the flour and particles of the crushed kernel, after which the mixture is winnowed in aspirators to separate the husk. The obtained core is polished.

The grit obtained during grinding is cleaned and divided into whole and crushed. Whole grain is the final product sent for packaging.

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

The disadvantage of the technological process of the production of oat groats is the long duration and complexity of the technological process: the need for simultaneous husking and grinding of grain, drying of steamed grain, which requires significant production areas for the placement of appropriate technological equipment and causes difficulties in implementing this process at factories of low productivity, low indicators output of finished products.

There is also a known method of processing oats into cereals with a total yield of finished products 45...46

Fo, which involves cleaning grain from impurities, fractionation, hydrothermal treatment,

Hulling, sorting of hulling products, grain separation, rehulling, grinding, separation of grinding products, control of finished products (see "Rules for the organization and management of the technological process at grain factories". - Kyiv: Ministry of Agro-Industrial Complex, 1998. - S. 36-37).

Grain cleaned of impurities, divided into large and small fractions, is sent to hydrothermal treatment. The grain is fractionally steamed in continuous steamers at a steam pressure of 0.05-0.10 MPa for 5 min., tempered for 20 min., dried to a moisture content of 10-14

Fo, cool and send to peeling in two fractions. Peeling is carried out on two peeling systems using peeling stands or centrifugal peelers.

Sorting of peeling products is carried out in several stages. In burats, the passage of a sieve with holes of 2.0 mm is used to remove flour and particles of the crushed kernel, the mixture of shelled, unshelled grains and husks is obtained through this sieve, which enters two systems of air separators. After removing the husk, the mixture of shelled and unshelled grains is sent for separation into two systems of paddy machines. Grinding of the shelled whole core is carried out in one flow on one grinding system. Grinding products are sorted in a grain separator. Flour and particles of crushed kernel are removed by passing through sieves with holes of 2 2.0 mm or 1.2x20 mm. The whole polished core is obtained by passing through a sieve with holes of 2.5x20 mm, which is additionally controlled on two systems of paddy machines.

This method was chosen by the prototype.

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

But the known method involves a long duration and complexity of the technological process: 2 peeling systems for each fraction, 8 paddy machines at the stages of grain sorting and control, 5 sorting systems at different stages of production, which requires significant production areas to accommodate the appropriate technological equipment and causes difficulties in implementation of this process at factories of low productivity, while the yield of cereals is 45 95.

The basis of a useful model is the task of developing a method of production of oat groats, in which, by changing the order of operations - exclusion of husking, sorting of husking products, reduction of the stage of groat sorting, inclusion of fractionation of the polished core, hydrothermal treatment of groats of the coarse fraction, cutting of the fine fraction with further sorting into two numbers, as well as the use of whole-grain oats of a certain grade, to ensure the simplification of the technological process by reducing the number of operations and their duration and increasing the yield of finished products.

The task is solved in the method of production of groats from oats, which includes cleaning of grain from impurities, hydrothermal treatment, grinding, sorting of grinding products by the fact that, according to a useful model, grain with a moisture content of no more than 14 95 is ground once, sorted, while the coarse fraction with a particle size greater than (2.2-2.0) x 20 mm is controlled and steamed at a steam pressure of 0.10-0.15 MPa for 2-4 minutes. and dried, the fine fraction with a particle size of less than (2.2-2.0) x 20 mm is cut and sorted into two numbers.

The method is carried out in the following order. Cleaned from impurities, the grain of whole-grain oats, for example, of the "Salomon" variety, is sent for grinding. This stage is carried out in peeling and grinding machines of the ZShN rank, which work according to the principle of intensive abrasion of shells. The circular speed of the disks is set at 16-18 m/s. A decrease in the circular speed of the discs will lead to insufficient removal of surface layers during processing on one system, which will, accordingly, necessitate an increase in the number of grinding systems to two or three.

An increase in the circular speed of the discs 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 output of the 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 enters the grain disperser A1-BRU for sorting. The purpose of this stage is to separate the entire polished core into two fractions. The coarse fraction is obtained by passing through a sieve from 2.2 to 2.0x20 mm, the fine fraction by passing through. Flour is removed by passing through a Mo 080 sieve. After that, the obtained fractions are sent to further operations of the technological process in two parallel streams. Both fractions at the first stage are controlled for flour residues by passing through two systems of air

From separators or aspiration columns. The coarse fraction enters the stage of hydrothermal treatment, which consists in steaming the core in a batch steamer at a steam pressure of 0.10-0.15 MPa for 2-4 minutes. The steamed kernel, after drying to a moisture content of no more than 14 95, is a high-grade oat groat, which, after being checked for metallomagnetic impurities, is sent to packaging or to bunkers for finished products.

The fine fraction is sent to the cutting stage, which is carried out in grain cutters. Cutting products are sorted in the grain separator A1-BRU, in which the core is separated into two fractions. Coarse is obtained by passing through a sieve of 2 2.0 mm, fine - by passing through. Flour is removed by passing through a Mo 056 sieve. After that, to extract flour, each fraction is passed separately through two systems of air separators or aspiration columns. The obtained crushed kernel of the coarse fraction is crushed grain of Mo 1, fine grain is crushed grain

Mo 2, which are sent to magnetic separators for control and packaging or to bunkers for finished products.

Example

Received oat groats. For this purpose, the grain of bare oats of the Salomon grade, cleaned of impurities, with an initial moisture content of 13.6 96 and a weight of 2000 g, was weighed on automatic scales and sent to grinding, which was carried out on one system using a husking-grinding machine that works by the method of intensive shell abrasion . The circular speed of the disks was set at 18 m/s. The mixture of grinding products was sent to a grain spreader for sorting. Passing through a 2.0x20 mm sieve, a large fraction of the polished core was obtained, and a fine fraction was obtained through this sieve. Flour was removed by passing through a Mo 080 sieve. At the first stage, the core of large and small fractions was separately controlled by passing through two systems of aspiration columns. At this stage, flour residues were removed.

The coarse fraction was sent to steaming in a batch steamer. The steam pressure was set at 0.15 MPa, the duration of steaming was 4 min. The steamed kernel was dried to a moisture content of 14 95, after which oat groats of the highest grade were obtained. The fine fraction was sent to the cutting stage. Fractionation of cutting products was carried out in a grain disperser. The coarse fraction was obtained by passing through a sieve of 2 2.0 mm, and the fine fraction by passing through. Flour was removed by passing through a Mo 056 sieve. Each fraction was passed separately through two systems of aspiration columns.

The obtained crushed core of the coarse fraction was grain crushed by Mo 1, fine grain - grain 60 crushed by Mo 2.

As a result of the processing of oats of the "Salomon" variety, the output of steamed groats of the highest grade was 46.3 95, groats of crushed Mo 1 "and Mo 2 - 32.8 95, secondary raw materials (taking into account mechanical losses) - 20.9 95.

Claims (1)

USEFUL MODEL FORMULA The method of production of oat groats, which includes grain cleaning from impurities, hydrothermal treatment, grinding, sorting of grinding products, which is characterized by the fact that grain with a moisture content of no more than 14 95 is ground once, sorted, while the coarse fraction with a particle size greater than (2.2-2.0) x 20 mm are controlled and steamed at a steam pressure of 0.10-0.15 Mpa for 2-4 minutes. and dried, the fine fraction with a particle size of less than (2.2-2.0) x 20 mm is cut and sorted into two numbers.