UA124442U - PRODUCTION METHOD OF VIVA FLOUR - Google Patents

Abstract

A method of producing oat flour involves the purification of grain from impurities, crushing and sorting of crushing products. In this case, the grain of the oatmeal oat with a moisture content of not more than 15% is ground three times, moistened with warmed to 55-60 ° C with water to a humidity of 22-24%, moistened for 2-3 hours, steamed at a steam pressure of 0.15-0.18 MPa 6 -9 minutes, tempered for 20-30 minutes, dried to a moisture content of not more than 12%, crushed on three systems, with the mixture of crushing products is additionally passed through entoleiters.

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, 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).

Grain is cleaned of impurities, thin and unripe grain is 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 peeling products is carried out in a centrifuge, where flour and particles of the crushed kernel are removed through a 2.0 mm sieve, after which the husk is removed in an air separator. 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 operations in common: 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,

From the complex stage of product sorting, 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.

The closest to the proposed useful model is the 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 RF application Mo 93055184/13 IPC A2ZHI. 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. In the process of transportation, the extrudate is cooled to a temperature of 25-27 "C and dried to a moisture content of 4-55905. Grinding products are sorted in a grain separator, where the pulp and husk are separated on a Me 29 kapron sieve. At the final stage, the pulp is controlled and sent to packaging.

This method was chosen as the closest analogue.

The closest analogue and the claimed useful model have the following operations in common: 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 for extruding 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 oat flour in which, by excluding grain processing in washing machines, extrusion and pneumatic transport, inclusion of triple grinding, moistening, dehumidification and steaming of the ground kernel, grinding on three systems and additional processing of grinding products in entoleitori, as well as the use of whole-grain oats of a certain variety,

simplification of the technological process is ensured by reducing the number of operations, their duration, expanding the existing range of oat products and increasing the yield of finished products.

The task is solved by the fact that in the method of production of oat flour, which includes cleaning the grain from impurities, grinding and sorting of grinding products, according to a useful model, whole-grain oat grain with a moisture content of no more than 15 95 is ground three times, moistened heated to 55-60 " With water to a humidity of 22-24 95, dehumidify for 2-3 hours, steam at a steam pressure of 0.15-0.18 MPa for 6-9 minutes, temper for 20-30 minutes, dry to a humidity of no more than 1295, grind on three systems, while the mixture of grinding products is additionally passed through entoleators.

The method is carried out in the following order. Cleaned from impurities, bare grain oat grain, for example, of the "Samuel" variety, with an initial moisture content of no more than 14 95, is sent for grinding.

This stage is carried out in grinding machines that work according to the principle of intensive abrasion of shells of the ZSHEN type using three systems. The circular speed of the disks is set at 16-18 m/sec. A decrease in the circular speed of the discs will lead to insufficient removal of surface layers during grain processing on the three 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. After the third grinding system, the entire polished core enters the stage of hydrothermal treatment, which is carried out according to the combined structure of cold and hot conditioning. The core is moistened with water heated to 55-60"C to a humidity of 22-2495 and sent to heat-insulated bunkers for dehumidification, which lasts for 2-3 hours. After that, the core is steamed in intermittent steamers of the PZ type at a steam pressure of 0.15-0, 18 MPa during 6-9

From min. and tempered in bunkers for 20-30 minutes. The core prepared in this way is dried on vertical steam dryers to a moisture content of no more than 12 95 and sent to grinding, which is carried out in rolling machines on three systems on corrugated rollers.

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 0.3-0.1 mm. The mixture of grinding products after each system is additionally processed in an entoleator before sorting, after which the grinding products are sorted in grain spreaders. Flour is selected by passing through a Mo 080 sieve on each sorting system. The output from this sieve after the first two grinding systems is directed to the next system, after the third - 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. To do this, the grain of bare oats of the "Samuel" variety, with an initial moisture content of 13.9965 and a mass of 2000 g, cleaned of impurities, was weighed on automatic scales and sent to grinding, which was carried out on three 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 18 m/s. The mixture of grinding products after each system for extracting flour was passed through two systems of aspiration columns. The whole polished core obtained after the third grinding system was sent to grinding, which was carried out in a roller machine with grooved rollers on three 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 0.3 mm, the second - 0.2 mm, the third - 0.1 mm. The mixture of grinding products after each system was additionally processed in an entoleator before sorting. Sorting of grinding products was carried out in a grain separator, where flour was selected by passing through a metal woven sieve Mo 080. The output from this sieve after the first two grinding systems was directed to the next grinding system, after the third - the remainder was bran.

As a result of processing oats of the "Samuel" variety, the total yield of flour was 69 95, bran (taking into account mechanical losses) - 31 9o. (510)

Claims (1)

USEFUL MODEL FORMULA The method of production of oat flour, which includes cleaning the grain from impurities, grinding and sorting of grinding products, which is characterized by the fact that the grain of whole-grain oats with a moisture content of no more than 15 95 is ground three times, moistened with water heated to 55-60 "C to a moisture content of 22-24 956, dehumidify for 2-3 hours, steam at a steam pressure of 0.15-0.18 MPa for 6-9 minutes, temper for 20-30 min., dry to a moisture content of no more than 12 95, grind on three systems, while the mixture of grinding products is additionally passed through entoleators.