UA124506U - METHOD OF PRODUCTION OF FLOUR WITH BARLEY - Google Patents

Abstract

A method for the production of barley flour involves the purification of grain from impurities, water heat treatment, crushing and sorting of crushing products. Grapes of barley with a moisture content of not more than 15% are steamed at a vapor pressure of 0.22-0.25 MPa for 10-15 minutes, dried to a moisture content of not more than 14% and ground on four systems.

Description

The useful model belongs to the cereal industry, in particular to methods of processing whole grain barley into cereal products, specifically barley flour.

A known method of production of barley flour with a yield of 7095, which includes cleaning the grain from impurities, three-fold peeling in upholstery machines, two-fold peeling on peelers that provide intensive abrasion of the shells, grinding on six chaffs (dr. s.) and six grinding (r. s. ) systems, processing of 5 and 6 dr. s ladders on brush machines, obtaining flour by sieving on sieves with a hole size of 315-280 microns (Shvetsova

IA. Production of flour from grain and seeds of non-traditional crops / 1I.A. Shvetsova,

E.N. Gavrilova, I.V. Kuzmenkova. M: TsNDITED of grain products, 1994, 26 p.).

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

The disadvantage of the technological process of barley flour production is the long duration of the technological process (the need to carry out three-time husking of grain in upholstery machines, two-time husking using machines of the A1-ZSHN type, the presence of a complex grinding stage, which involves 6 shredding and grinding systems, the use of brush machines), which requires significant production areas for the placement of appropriate technological equipment and causes difficulties in the implementation of this process in factories of low productivity.

There is also a known method of producing barley flour, which includes cleaning the grain from impurities, hydrothermal treatment, grinding and sorting (see RF patent Mo 2245192 IPC VO2С9/04 2005).

Barley grain is cleaned of impurities, moistened to a humidity of 21-22 95 and dehumidified for 18-20 hours. The grain prepared in this way is roasted at a temperature of 210-220" for 2-3 minutes, while the moisture content of the grain is reduced to 8-9 95. After roasting, grinding is carried out in a rolling machine. Grinding products are sorted by size in a separator. Sieve output 0 4, 2 obtained during sorting is returned to re-shredding.

The passage of the sieve 0 4.2 and the exit of the Mo 080 sieve are sent to aspiration, after which they are crushed on three shredding and three grinding systems to flour, which is obtained when sifting through the passage of a kapron sieve Mo" 27. The yield of flour is 69-72 9.

This method was chosen by the prototype.

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

However, the known method involves a long duration and complexity of the technological process: carrying out the stage of hydrothermal treatment involves: humidification and dehumidification for 18-20 hours, roasting in special machines, which requires significant production areas for placing bunkers and appropriate technological equipment, which 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 producing flour from barley, in which, by replacing the moistening and dehumidification of grain with steaming, eliminating roasting, reducing the grinding stage, as well as using whole-grain barley of a certain variety, to ensure the simplification of the technological process by reducing the number of operations and their duration

The task is solved in the method of production of barley flour, which involves cleaning grain from impurities, hydrothermal treatment, grinding and sorting of grinding products, according to a useful model, bare barley grain with a moisture content of no more than 15 95 is steamed at a steam pressure of 0.22-0, 25 MPa for 10-15 min., dried to a moisture content of no more than 14 95 and crushed on four systems.

The method is carried out in the following order. Cleaned from impurities, the grain of bare barley, for example, of the "Gladiator" variety with a moisture content of no more than 15 95, enters the steamer of periodic action of the PZ type, where it is steamed at a steam pressure of 0.22-0.25 MPa for 10-15 minutes.

After that, they are dried on vertical steam dryers to a moisture content of no more than 14,965 and sent to grinding, which is carried out in rolling machines on four systems.

The ratio of the speeds of the rollers is taken as 2.5; circular speed of rollers 3.5 m/s; placement of grooves - point by point. The interroller gap is adjusted after each system in the range of 0.6-0.1 mm. Barley flour is removed after each grinding system during sorting, which is carried out in a grain disperser. Flour is selected through a sieve passage of Mo 056 mm. The output from this sieve after the first, second and third systems is directed to the next one, after the fourth one receives bran. At the final stage, control of the received flour is carried out, after which it is sent to packaging.

Example.

We received barley flour. For this purpose, the grain of bare barley of the "Gladiator" variety, with an initial moisture content of 12.4 956 and a mass of 2000 g, cleaned of impurities, was weighed on automatic scales and sent to hydrothermal treatment, which was carried out according to the structure of hot conditioning. The grain was steamed in a batch steamer at a steam pressure of 0.25 MPa for 15 minutes, after which it was dried in a dryer to a humidity of 1495 and sent to grinding, which was carried out on four systems. The ratio of the speeds of the rollers was taken as 2.5; circular speed of rollers 3.5 m/s; placement of grooves - point by point.

The inter-roll gap on the first system was set at 0.6 mm, the second - 0.4 mm, the third - 0.2 mm, the fourth 0.1 mm. Sorting of grinding products was carried out in a grain spreader-

Flour was selected by passing through a Mo 056 sieve on each system. The output from this sieve after the first, second and third was sent to the next grinding system, after the fourth - they received bran.

As a result of the processing of "Gladiator" barley, the total yield of flour was 71 95, bran (taking into account mechanical losses during grinding) - 29 95.

Claims (1)

USEFUL MODEL FORMULA The method of producing barley flour, which includes grain cleaning from impurities, hydrothermal treatment, grinding and sorting of grinding products, which is characterized by the fact that bare barley grain with a moisture content of no more than 15 95 is steamed at a steam pressure of 0.22-0.25 MPa for 10-15 min., dried to a moisture content of no more than 14 95 and crushed on four systems.