UA147862U - METHOD OF USING POLBA WHEAT GRAIN WITH FLOURED ENDOSPERM FOR THE PRODUCTION OF CEREALS USING THE HIGH-HIGH ELECTROMAGNETIC FIELD - Google Patents

Abstract

A method of using grain of spelled wheat with floury endosperm for the production of cereals using an ultrahigh frequency electromagnetic field involves cleaning the cereals from impurities. Grain with floury endosperm without peeling is subjected to water heat treatment (moistening by 0.5-1.0% with a duration of dehumidification of 30 minutes). Then subjected to an electromagnetic field of ultrahigh frequency lasting 80-100 s (1000 W) or increase the grain temperature to 105-110 ° C, followed by flattening.

Description

The useful model belongs to the field of food industry, it can be used during the production of flattened groats from spelled wheat (Holikovska variety) after treatment with an ultra-high frequency electromagnetic field (EMPVHF or UHF - radiation) at grain processing enterprises and laboratory conditions.

The technology for the production of cereal flakes is known, which involves cleaning the grain from impurities, steaming at a steam pressure of 0.1-0.2 MPa for 3-5 minutes, until the moisture content is 18-20 95, adding 3-5 95 of boiling water, tempering for 0.5-2.0 h., to a humidity of 18-20 95, re-steaming at a steam pressure of 0.1-0.2 MPa for 3-5 min., to a humidity of 25-27 Cho, drying in a "boiling" layer air to a humidity of 23-25 95 and cooling to a temperature of 20-25". The grain prepared in this way is subjected to husking, flattened and dried to a humidity of 13-14-95

Petrunnia U.V., Melnikov E.M. 28.11.02, 2004. 26 p.|.

There is another technology for making flattened wheat groats that does not require cooking.

The technology involves grain conditioning, cooking for 90 minutes, under a pressure of 2 MPa. After that, the grain is dried to a moisture content of 21,905, heated with infrared rays to a temperature of 88 "C and flattened (Hosny R.K. Grain and grain processing /K.R. Hosny; trans. from English under general editor N.P. Chernyaeva - SPO: Profession, 2006. - 336 p. |

In addition, a technology for the production of flakes from spelled wheat has been developed, which involves moistening the grain with heated water at a temperature of 60 °C to a humidity of 24.0-26.0 95, dehumidification for 5-7 hours, steaming in periodic steamers with a steam pressure of 0, 15-0.20 MPA for 5-7 min., and tempering for 5-10 min. After that, the grain is flattened on a flattening machine with corrugated rolls with the following parameters: number of corrugations per 1 cm - 6-8, slope - 3"С inter-roll gap 0.2-0.4 mm |Pat. 2006.01 Ukraine, IPC A2gZI 7/10.

The method of production of spelled flakes / Sots S.M., Kustov I.O., Zhigunov D.O., Zhara M.V.; applicant and owner Odesa National Academy of Food Technologies. - MO 2015 07975; statement 10.08.2015).

Another technology for the production of instant cereals using microwave radiation is known: the cereals are washed with water 2-3 times, each time with a change of water. Then the groats are stripped of excess moisture to a moisture content in the groats of 28-30 95. After that, the groats are processed in microwave

From a field with a power of 500 W for 5 minutes. Next, the groats are kept for 3-6 minutes. with constant stirring. Then the groats are cooled with a loose layer to a temperature of 18-20 "С | Pat. RF

Mo. 2557721. Method of production of quick-cooking cereals. Shagalina Yu.A., Toshev A.D.,

Kisimov B.M. The applicant and owner of the Federal State Budget Educational Institution of Higher Professional Education "South Ural State University" (National Research University)

However, the described technologies for the production of flattened wheat groats are characterized by high energy costs, which are not offset by the short duration of cooking. In addition, the developed technologies involve the use of highly vitreous wheat grain.

Research has established |Lyubych V.V., Novikov V.V., Leshchenko I.A. The influence of the duration of dehulling of hydrothermal treatment of grain on the yield and culinary evaluation of flattened groats from spelled wheat. Scientific notes of the Tavri National University. T. 30 (69). Mo 6. 2019. P. 107-112), that the culinary evaluation of floury grain is high (table). The results of the cereal test show that the culinary evaluation of the porridge obtained from unhusked spelled wheat grain is inferior in terms of color and consistency during chewing. Cereals should be cooked longer. According to the rest of the indicators, it is similar to groats obtained from vitreous grain, which was dehulled for 200 seconds.

Table

Culinary assessment of whole grains of spelled wheat of different endosperm consistency. Consistency pan peeling, s: cooking, min. boiling | point point point point chewing, point 0 | 43 | 21 | 70 | 30 | 70| 90 | 30,200 | 37 | 32 |83| 83 | 83 | 90 | 83

So, based on the analysis of the table. it is possible to use spelled wheat grain with floury endosperm for the production of cereal products. The protein deficiency of such cereals can be improved by adding other products.

The basis of the useful model is the task of developing a method of using spelled wheat grain with floury endosperm for the production of cereals using an ultra-high frequency electromagnetic field.

The task is solved by subjecting grain with floury endosperm without husking to hydrothermal treatment (moistening at 0.5-1.0 95 with a duration of 30 min.), then to an ultra-high frequency electromagnetic field lasting 80-100 s (1000 W) or raise the temperature of the grain to 105-110 "C, followed by flattening.

The method is carried out as follows: grain with floury endosperm is cleaned of impurities (grain in the separator - 1 and ferromagnetic - 2), hydrothermal treatment is carried out (moisturized in a humidifying machine Z by 0.5-1.0 95; duration of dehumidification in the bunker 4-30 min.), the prepared grain is fed to the unit 5 with an ultra-high frequency electromagnetic field (EMP NVU unit) with a power of 1000 W, for flattening the grain is sent to the flattening machine 6 (preventing a decrease in the temperature of the grain), the resulting mixture is cooled in the cooling column 7, fractionation is carried out of the grain mixture according to the size of the sieve 8 using sieves with round holes with diameters of 3.2 mm, 2.0 mm, Mo 0.63 (drawing). The working bodies of the flattening machine are threaded rolls with flutes, which work with a 1:1 differential.

As a result, cereal products are obtained - the passage of a sieve with holes of 6.5 mm and the exit of 3.2 mm - flattened groats of the highest grade (output 75-80 95), the passage of 3.2 mm and the exit of 2.0 mm - flattened groats of the first grade (exit 10-15 95), pass 2.0 mm and exit Mo 0.67 - (coarse) fines (exit 4 95), sieve pass Me 0.67 - fodder meal (exit 6-8 95). The total output of cereal products - 92-94 Fr.

The proposed regime ensures the use of spelled wheat grain with floury endosperm and will expand the range of cereal products from lower quality grain. Cereal production technology is characterized by a shortened production scheme and lower energy costs, increased biological safety of the product, which contributes to the improvement

From production conditions.

Claims (1)

USEFUL MODEL FORMULA The method of using spelled wheat grain with floury endosperm for the production of cereals 35 with the help of an ultra-high frequency electromagnetic field, which includes the cleaning of cereals from impurities, which is characterized by the fact that the grain with floury endosperm without husking is subjected to hydrothermal treatment (wetting at 0.5-1.0 95 with a duration of dewatering min), after that to an electromagnetic field ultra-high frequency with a duration of 80-100 s (1000 W) or increase the temperature of the grain to 105-110 "C with subsequent flattening.