UA148570U - THE METHOD OF INCREASING THE BIOLOGICAL VALUE OF CEREAL PRODUCTS FROM POLBA WHEAT GRAIN, OBTAINED BY ELECTROMAGNETIC FIELD OF FOOD - Google Patents

Abstract

A method of increasing the biological value of cereal products from spelled wheat grain obtained by means of an ultrahigh frequency electromagnetic field from vitreous grain (> 70%) of spelled wheat (Golikovska variety) includes its purification from impurities (grain and ferromagnetic). Vitreous grain (> 70%) of spelled wheat without its peeling is moistened by 0.5-1.0% with a wetting duration of 30 min, then subjected to treatment with an ultrahigh frequency electromagnetic field lasting 80-100 s (1000 W) 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 grain (Holikovska variety) after treatment with an ultra-high frequency electromagnetic field (EMF VHF or VHF radiation) at grain processing enterprises and laboratory conditions.

The main factor affecting the yield and quality of grain products is grain dehulling and hydrothermal treatment. The production technology of quick-digesting wheat groats is known. For the production of this cereal, they use "Poltava" type cereals Mo 1, 2 and 3. The technology includes weighing | sieving of raw materials, humidification in humidification devices to a humidity of 25-27 U6, primary dehumidification in screws at minimum rotation speed for 40 min, steaming of wet grains in screw steamers of continuous action at a steam pressure of 0.1 MPa and a steaming exposure of 3 min, re-moistening during 30-40 min with constant stirring, drying from 28-29 to 23-25956, flattening in flattening machines at a differential of 1:11, drying of flattened grains to a moisture content of 14,905, their sieving, magnetic separation and packaging (Rules of organization and management of the technological process at grain factories (G.D. Kroshko, V.Y. Levchenko, L.N. Nazarenko, etc.) - K.: Vipol, 1998. - 163 si.

However, the high humidity of grain before flattening necessitates additional drying, and the processes of dehumidification and tempering require the use of specialized bunkers with forced mixing of raw materials or augers. In addition, the high humidity of the grain surface causes the grains to stick together, as a result of which lumps of flattened cereals are obtained, which require repeated sifting.

It is known that the native grain of cereal crops contains a significant amount of dietary fibers, which are natural food sorbents and also have a positive effect on digestion processes. The content of mineral compounds in whole grain raw materials (3 available fruit and seed shells, aleurone layer) is significantly higher, compared to hulled grain, which is traditionally used for the production of flattened cereals. Steaming leads to the destruction of vitamins.

The technology of obtaining biologically activated grain of cereal crops with an intact structure, without separating the shells, is known. The technology provides for hydrothermal treatment - cold conditioning (12-18 "С) in three cycles, each of which includes intensive moistening of the grain for 4 hours, followed by rejuvenation for 4-6 hours, with a total duration of 24-30 hours, followed by flattening |Wish-

Zhezherun S.A., Bereza-Kindzerska L.V., Togachynska O.V. Flakes of increased nutritional value based on biologically activated grain. Academic notes of TNU named after V.I. Vernadskyi.

Series: technical sciences. T. 29 (68). Part 3. Mo. 1. 2018. - P. 19-24).

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 intermittent steamers at a steam pressure of 0 ,15-0,20 MLA for 5-7 minutes and tempering for 5-10 minutes. 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" for the inter-roller gap 0.2-0.4 mm (Pat. 2006.01 Ukraine, IPC A2ZI 7/10. Method of production of spelled flakes / Sots S.M., Kustov 1.O., Zhigunov D.O., Zhara M.V.; applicant and owner Odesa National Academy of Food Technologies - Mo ts2015 07975; application 08/10/2015).

However, the described technologies for the production of wheat flattened cereals are characterized by high energy costs, which are not compensated by the short duration of cooking.

They provide for the use of husked grain, which contains much less biologically active substances.

Research has established |Lyubych V.V., Novikov V.V., Leshchenko I.A. The influence of duration of husking and hydrothermal treatment of grain on 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 assessment of unhulled spelled wheat grain is high (table). So, in terms of cooking time, taste, smell, consistency, the grain is almost no different from groats obtained with a husking time of 200 seconds. Only in terms of the color and consistency of the porridge during chewing, it has a low score - C points. However, after flattening, these indicators improve.

Table

Culinary assessment of whole-grain spelled wheat groats with vitreous endosperm depending on the duration of husking

Duration of exfoliation, . boiled, during cooking, min point point point point chewing point, point 0 | 440 | 21 | 83 | 30 | 83 | 90 | 30 and g2goo | ate7 | z2 | 83 | 83 | 83 | 90 | 83

Therefore, based on the analysis of the table, it is possible to use spelled wheat grain for the production of cereal products of increased biological value.

The basis of a useful model is the task of developing a technology for the production of cereal products of higher biological value from vitreous grain (7095) of spelled wheat (variety

Golikovska) after treatment with an ultra-high frequency electromagnetic field.

The task is solved by the fact that the vitreous grain (7095) of spelled wheat without husking is moistened by 0.5-1.0 9o for a duration of 30 minutes, after which it is subjected to treatment with an ultra-high frequency electromagnetic field for a duration of 80-100 s (1000 W) or raise the temperature of the grain to 105-110 "C with subsequent flattening.

The method is carried out as follows: vitreous grains (270 95) of spelled wheat are cleaned of impurities (grain 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 bunker 4 (30 min), feed the prepared grain to installation 5 with an ultra-high frequency electromagnetic field (EMF installation

NVU) 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 of the grain mixture by size is carried out in the sieve 8 using sieves with round holes with diameters 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 (yield 90-92 95), the passage of 3.2 mm and the exit of 2.0 mm - flattened groats of the first grade (exit 4-5 95), passage 2.0 mm and east Mo 0.67 - (coarse) fines (exit 2 95), sieve passage

Mo 0.67 - fodder meal (output 2-3 95). The total yield of cereal products is 97-98 9.

The proposed modes of obtaining groats flattened from spelled wheat grain will ensure the greatest obtaining of groats with a 3.2 mm sieve. 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 of production conditions.

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Claims (1)

USEFUL MODEL FORMULA The method of increasing the biological value of cereal products from spelled wheat grain, obtained with the help of an ultra-high frequency electromagnetic field from the vitreous grain (270 95) of spelled wheat (Holikovska variety), which includes its purification from impurities (cereal and ferromagnetic), which differs in that the vitreous grain (270 95) of spelled wheat without dehusking is moistened by 0.5-1.0 9o with a duration of 30 minutes, after which it is subjected to treatment with an ultra-high frequency electromagnetic field for a duration of 80-100 s (1000 W) with next flattening.