UA124505U - PRODUCTION METHOD OF VIVA FLOUR - Google Patents

Abstract

A method of producing oat flour involves cleaning the grain from impurities, crushing and sorting the products of crushing. Glazer oat grain with a moisture content of not more than 15% is soaked in heated to 55-60 ° C water for 200-250 minutes, moistened for 40-50 minutes, dried to a moisture content of not more than 12%, grinded once, ground into five systems. After the first second and fifth systems, the mixture of crushing products is 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, cooking, drying, cooling, peeling, sorting the products of peeling in three stages, repeated peeling, 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. - p. 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 husking products is carried out in a centrifuge, where flour and particles of the crushed kernel are removed through a sieve of 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 crushing 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 of the production of oat flour (tolokna) is the long technological process, which involves soaking, cooking the grain under excess pressure in special devices, drying and cooling, double peeling, the complex stage of sorting the products of peeling and grain separation, which requires significant production areas to accommodate 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 application of the Russian Federation Mo. 93055184/13 IPC AZ2ZI. 1/10, 1996...

The grain from the pre-storage bunkers enters the grain separator, where it is cleaned of impurities, after which the grain 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. After that, with the help of pneumatic transport, the extrudate is sent to the rolling machine for grinding. In the process of transportation, the extrudate is cooled to a temperature of 25-27 "С and dried to a humidity of 4-595. The 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 as a 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 oat flour production, in which by changing modes, excluding grain processing in washing machines, extrusion and pneumatic transport, including grain soaking in heated water, one-time grinding, grinding on five systems and product processing grinding in an entoleator, 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, to expand the existing range of oat products and to increase the yield of finished products.

The task is solved in the method of production of oat flour, which involves 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 "C for 200-250 minutes .

The method is carried out in the following order. Cleaned from impurities, whole-grain oat grain, for example, of the "Samuel" variety, enters the stage of hydrothermal treatment. The grain is sent to special vats with water heated to 55-60 "C for soaking, which lasts for 200-250 minutes.

After that, the grain is dehumidified in special bunkers for 40-50 minutes, removing excess moisture from the grain at this stage. The grain is dried on vertical steam dryers of the BS type to a moisture content of no more than 12 95 and sent for grinding. This stage is carried out in grinding machines that work according to the principle of intensive abrasion of type shells

ZShN The circular speed of the disks is set at 16-18 m/s. A decrease in the circular speed of the disks will lead to insufficient removal of the surface layers when processing grain on one system, 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 the grinding products due to the installation of additional sieve-air separator machines and aspiration columns.

The mixture of grinding products to extract the aerodynamically light components enters two systems of aspiration columns or air separators. The whole polished core is sent for grinding, which is carried out in roller machines on five 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 flutes point by point. The interroller gap is adjusted after each system within the values of 0.6-0.1 mm. A mixture of grinding products

After the first, second and fifth systems, before sorting, they are additionally processed in an entoleator.

Grinding products are sorted in grain spreaders after each grinding system. Flour is selected by passing through a Mo 080 sieve on each sorting system. The output from this sieve after the first four grinding systems is sent to the next system, after the fifth the residue 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" grade, cleaned of impurities, with an initial moisture content of 12.9956 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 "С for 200 min. After that, it was dehumidified in a special hopper with a perforated lower surface for 40 min, removing excess moisture from the grain at this stage. Then the grain was dried in a dryer to a humidity of 12 96 and sent for grinding, which was carried out on one system. At this stage, a peeling-grinding machine was used, which works on the principle of intensive abrasion of shells. The wheel speed of the discs was set at 18 m/s.

The mixture of grinding products for extracting 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 five systems. Roller characteristics: roller speed ratio 2.5; circular speed of rollers 3.5 m/s; placement of flutes point by point.

The inter-roll gap on the first system is 0.6 mm, the second - 0.4 mm, the third - 0.3 mm, the fourth - 0.2 mm, the fifth - 0.1 mm. The mixture of grinding products after the first, second and fifth systems 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 four grinding systems was directed to the next grinding system, after the fifth - the remainder was bran.

As a result of processing oats of the "Samuel" variety, the total yield of flour was 72.5 95, bran (taking into account mechanical losses) - 27.5 9Uo.

Claims (1)

USEFUL MODEL FORMULA The method of producing oat flour, which involves 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 200-250 minutes ., dehumidify for 40-50 min., dry to a humidity of no more than 12 95, grind once, grind on five systems, and after the first, second and fifth systems, the mixture of grinding products is additionally passed through entoleators.