UA126227U - METHOD OF PRODUCTION OF VIVA GROUP - Google Patents

Abstract

The method of production of oat cereals involves cleaning the grain from impurities, water heat treatment, grinding, sorting of grinding products, and the grain of glazed oats with a moisture content of not more than 15% is soaked in heated to 55-60 ° C with water for 140-160 min, moistened for 40-50 min , dried to a humidity of not more than 14%, once sanded, controlled and packed.

Description

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

A known method of oat processing, which includes grain cleaning from impurities, division into fractions, fractional hydrothermal treatment, peeling, grinding, sorting and packaging of finished products | see description of the declaratory patent for the invention Mo 38840 IPC A2ZI 1/168, vo28 5/00, 20001.

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 9-12,956, cooled and sent to shelling, which is carried out in external shellers or shelling stations. The products obtained at the peeling stage are sifted to separate the flour and particles of the crushed kernel, after that 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, difficulties in implementing this process at factories of low productivity and low output indicators finished products.

A method of processing oats into cereals with a total yield of finished products is also known

From 45...46 956, which provides for grain cleaning from impurities, fractionation, hydrothermal treatment, peeling, sorting of peeling products, grain separation, repeated peeling, grinding, separation of grinding products, control of finished products, see "Rules of organization and management of the technological process at grain factories". - Kyiv: Ministry of Agro-Industrial Complex, 1998. - P. 36-37).

Grain cleaned of impurities, divided into large and small fractions, is sent to hydrothermal treatment. The grain is fractionally steamed in steamers of continuous action at a steam pressure of 0.05-0.10 MPa for 5 minutes, tempered for 20 minutes, dried to a moisture content of 10-14 95, cooled and sent to husking 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 stream on one grinding system. Grinding products are sorted in a grain separator. Flour and particles of crushed kernel are removed by passing sieves with holes 9 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 is chosen as the closest analogue.

The closest analogue and the claimed useful model 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: 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 difficulties in implementation of this process at 60 plants of low productivity.

The basis of a useful model is the task of developing a method of producing groats from oats, in which, by eliminating hulling, sorting hulling products, reducing the stage of grain sorting, soaking the grain in heated water and one-time grinding, as well as using whole-grain oats of a certain grade, to ensure the simplification of the technological process by reducing the number of operations and their duration, expand the existing range of oat products and increase the yield of finished products.

The task is solved in the method of production of groats from oats, which involves cleaning the grain from impurities, hydrothermal treatment, grinding, sorting of grinding products by the fact that, unlike the closest analogue, the grain of bare oats with a moisture content of no more than 15 95 is soaked in heated to 55 -60 "With water for 140-160 min, moistened for 40-50 min, dried to a humidity of no more than 14 95, sanded once, controlled and packaged.

The method is carried out in the following order

Cleaned from impurities, whole-grain oat grain, such as the "Salomon" 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 140-160 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 14 95 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. The circular speed of the disks is set at 16-18 m/sec. 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 grinding products due to the installation of additional machines - sieve air separators and aspiration columns.

The mixture of grinding products to extract the aerodynamically light components enters two systems of aspiration columns or air separators. After that, the whole is polished

The core is a ground oat groat, which is controlled for the content of metallomagnetic impurities and sent to 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 the stage of hydrothermal treatment. The grain was soaked in water heated to 60 "С for 140 min. After that, it was dehumidified in a special hopper with a perforated lower surface for 50 min, removing excess moisture from the grain at this stage. After that, the grain was dried in a dryer to a humidity of 14 95 and sent for grinding , which was carried out on the same system. At this stage, a peeling-grinding machine was used, which works on the principle of intensive abrasion of shells. The circular speed of the discs was set to 18 m/s.

The mixture of grinding products for extracting flour was passed through two systems of aspiration columns, after which the ground oat groats were obtained.

As a result of the processing of oats of the "Salomon" variety, the yield of ground groats was 85.7 95, secondary raw materials (taking into account mechanical losses) - 14.3 95.

Claims (1)

USEFUL MODEL FORMULA The method of production of oat groats, which involves cleaning the grain from impurities, hydrothermal treatment, grinding, sorting of 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 "С 140 -160 min, dehumidify for 40-50 min, dry to a humidity of no more than 1495, grind once, control and package.