UA97822U - METHOD OF MANUFACTURING MALT FLOUR - Google Patents

Abstract

The method of production of oat flour involves cleaning the grain from impurities, water heat treatment, drying, crushing and sorting of crushing products. Glazer oat grain is steamed at a pressure of 0.15-0.20 MPa for 5-10 minutes, dried to a moisture content of 10-12% and ground in two steps.

Description

A useful model belongs to the grain industry, in particular to methods of processing whole-grain varieties of oats into grain products, specifically oat flour.

The closest analogue to the proposed useful model is the method of processing traditional film varieties of oats into tolokno (oatmeal), which includes cleaning the grain from impurities, removing lean and unripe grain, soaking it, cooking it, drying it, cooling it, peeling it, and sorting the products husking in three stages, repeated husking, grinding and sorting of grinding products (see "Rules of organization and management of the technological process at grain factories". - Kyiv: Ministry of Agro-Industrial Complex, 1998. - P. 38-39).

Oat grain is pre-cleaned of impurities, thin and unripe grain is removed, after which it is soaked for two hours in tanks with water heated to 35"C. Wet oats are loaded into cooking devices and after processing for 1.5-2.0 hours under pressure vapors of 0.15-0.20 MPa are passed through a steam dryer for drying to a humidity of 5-6 905, and cooled by atmospheric air in a cooling column to a temperature that does not exceed the air temperature of the production room by more than 6...8 "C.

Grain is dehusked in a dehusking station or in an external dehusker. Peeling products are sorted in three stages. At the first stage, flour and fines are removed in the centrifuge by passing through a sieve with a hole size of 0 2.0 mm. At the second stage, the husk is removed from the mixture of shelled, unshelled grains and husk in an air separator. The third stage is the separation of shelled and unshelled grains. This stage is implemented in a paddy machine, from which the unhusked grain is returned to the hulling system, and the hulled grain (kernel) after additional extraction of light impurities in an air separator is sent for grinding.

The grinding process is carried out on two grinding systems. Roller machines are used as crushing machines. Sorting of grinding products is carried out after each grinding system. Grain spreaders are used for sorting. Flour is selected on each sorting system through silk sieves Me27 and Mo29 or polyamide sieves Mo27 PA-120 and Mo29 PA-120 and sent for control.

The closest analogue and the claimed useful model have the following common features (operations): - grain cleaning from impurities; - hydrothermal treatment; - drying; - grinding; - sorting of grinding products.

The disadvantage of the technological process of processing traditional varieties of oats into tolokno (oat flour) is the long duration of the technological process, the presence of a complex, energy-intensive and long process of hydrothermal treatment of grain, which involves a significant consumption of steam and energy resources, the need to dry and cool the grain after such processing, carrying out complex energy-intensive operations of peeling and sorting of peeling products, which requires significant production areas for the placement of appropriate machines and difficulties in implementing this process in factories of small capacity.

The basis of a useful model is the task of developing a method of oat flour production, in which, by using whole-grain oats of a certain grade and reducing the number of operations, it is possible to simplify the technological process, namely to reduce its duration, and to reduce energy consumption by 2.5-3 times.

The set task is solved by the fact that the method of oat flour production, which involves cleaning the grain from impurities, hydrothermal treatment, drying, grinding and sorting of grinding products, according to a useful model, whole-grain oat grain is steamed at a pressure of 0.15-0.20 MPa for 5 -10 minutes, dried to a humidity of 10-12 95 and polished in two stages.

The method is carried out in the following order.

The grain mass of whole-grain oats, for example, the "Salomon" variety with an initial moisture content of 12.1-12.5 95, is cleaned of impurities characteristic of oats, the selection of which is carried out according to aerodynamic, geometric and magnetic properties on the appropriate grain cleaning equipment. The grain previously prepared in this way is sent to steaming, which is carried out in batch steamers at a steam pressure of 0.15-0.F20 MPa for 5-10 minutes. The steam-treated grain is sent to vertical dryers for drying to a humidity of 10-12 95. The grain prepared in this way is sent to grinding. The grain is ground on two successive grinding systems on special grinding machines with an abrasive surface. The polished grain is sent to the separation of the grinding products, which is carried out in two stages - in the first stage, the fines and part of the flour are removed, and in the second stage, the rest of the flour is removed. Removal of fines from the mixture is carried out according to geometric characteristics on sieves, in a sieve-air separator, where a partial extraction of flour is also carried out when the grain mixture passes through the pneumatic channel of the separator. The final extraction of flour is carried out on two successive systems of air separators or aspiration columns. The grain cleaned in this way is sent for grinding. Grinding of polished grain is carried out in rolling machines on four shredding systems (dr. c). The ratio of roller speeds on all systems is 2.5; circular speed of rollers - 3.5 m/s; placement of grooves - point by point. The inter-roller gap is adjusted after each other p. in the range of values 0.8-0.2

MM.

Sorting of grinding products is carried out after each grinding system. Grain spreaders are used for sorting. Flour is selected by passing metal woven sieves 067 on each sorting system. The rise of metal woven sieves 067 after the first, second and third dr. p. sent to the next crushing system.

An example of the implementation of the method

Oatmeal was received.

For this purpose, the grain of naked oats of the "Salomon" variety, with an initial moisture content of 12.4 965 and a weight of 2000 g, cleaned of impurities, was sent for steaming, which was carried out in a batch steamer at a steam pressure of 0.20 MPa for 5 minutes. The steamed grain was dried to a moisture content of 12.095 and sent for grinding. Grain grinding was carried out on two successive grinding systems. Grinding products were sent to separation, which was carried out in two stages: on sieve-air separators and aspiration columns. At the first stage, fines and partially flour were removed in the pneumatic separator air channel in sieve-air separators, and at the second stage, flour residues were removed in aspiration columns. The polished grain, after removal of by-products and waste formed at the stage of grinding, was sent for grinding. Grinding of grain was carried out at four other villages. on a rolling machine with the following characteristics: roll speed ratio - 2.5; circular speed of rollers - 3.5 m/s; placement of grooves - a point on

From the point On the first dr. p. set a gap of 0.8 mm, on the second dr. p. - 0.6 mm, on the third dr. p. - 0.4 mm, on the fourth dr. p. - 0.2 mm. Sorting of grinding products was carried out in a disperser after each grinding system. A set of metal woven sieves 067 was installed in the diffuser.

Through the passage, flour was removed, which was a finished product, which was sent to control, east after the first, second, and third d.s. sent to the next crushing system. By raising metal woven sieves 067 on 4 dr. p. received fodder bran.

As a result of the processing of oats of the "Salomon" variety, the total yield of flour was 82.1 95, forage bran - 17.9 95.

Claims (1)

USEFUL MODEL FORMULA The method of production of oat flour, which involves cleaning the grain from impurities, hydrothermal treatment, drying, grinding and sorting of grinding products, which is characterized by the fact that whole-grain oat grain is steamed at a pressure of 0.15-0.20 MPa for 5-10 minutes, dried to humidity 10-12 95 and polished in two stages.