RU2239332C2 - Method for buckwheat flour production - Google Patents

Abstract

FIELD: milling-groats industry.

SUBSTANCE: grain purified against admixtures should undergo hydrothermal treatment due to moistening it twice through special moisturizing equipment followed by steeping in special granaries and drying in grain dryer at temperature of drying agent being about 175-180 C up to grain moisture being 12-12.5%. Then comes grain sorting into fractions. Then buckwheat grain should pass magnetic separators. It is necessary to shell the grain in grain rollers by fractions. Sorting of shelling products should be performed in screens, grain cleaning aspirators and aspiration columns. Integral and crushed kernels should be ground in grain rollers after passing through magnetic separators. Obtained buckwheat flour enters bins for ready-to-use production. The present innovation provides improved consumer's properties of buckwheat flour and decreased expenses of energy for grinding the kernels into the flour.

EFFECT: higher efficiency.

1 ex

Description

The invention relates to the field of the milling and cereal industry and can be used mainly in baking plants.

A known method of producing buckwheat flour, including cleaning buckwheat grain from impurities, sorting it into fractions, peeling with sorting of peeling products, grinding the kernel, sorting the grinding products [see Perch V.V. Processing buckwheat grain // Technique and technology for processing grain cereals into groats and flour abroad. - M., 1988. - P.2-3 (Ser. Flour and cereal industry: Express information / Central Scientific Research Institute of Electronic Technology of the Ministry of Bread and Food of the USSR. Issue 12)].

The main disadvantages of this method are the reduced efficiency of the process of producing buckwheat flour due to a decrease in the efficiency of peeling of grain, the short shelf life of flour due to the development of the rancid process, the reduced consumer properties of flour due to the presence of a bitter taste characteristic of many varieties of buckwheat. These disadvantages are due to the lack of hydrothermal processing of grain in the process.

A known method for the production of buckwheat, including hydrothermal treatment of buckwheat by moistening the grain to a moisture content of 29-31%, its subsequent smoothing for 10-12 hours, drying at a drying agent temperature of 160-170 ° C to a grain moisture of 13-14% [cm . Art. Anisimova L.V. Hydrothermal processing of buckwheat grain without the use of steaming // Izv. universities. Food technology. - 2000. - No. 5-6. - S.50-52].

This method does not provide sufficiently high consumer properties of buckwheat: it has a light color, it does not have the intense aroma and taste characteristic of steamed buckwheat. In addition, this method is difficult to use in the mass production of buckwheat flour due to the narrow temperature range of the drying agent.

Closest to the proposed invention in terms of technical properties and the achieved result (prototype) is a method of producing buckwheat flour, which includes cleaning buckwheat grain from impurities, hydrothermally treating it by steaming and drying, sorting into fractions, peeling grain with sorting peeling products, grinding the kernel, sorting grinding products [see Art. Krone Yu. Buckwheat - a food product with the future // Bread products. - 1994. - No. 1. - S. 54-57].

The main disadvantages of the described method for the production of buckwheat flour are low consumer properties of flour due to its acquisition of a dark, namely dark beige, color and intense aroma and taste due to the use of steaming during hydrothermal processing of grain; high energy intensity due to the high energy consumption for grinding the kernel into flour, because after hydrothermal treatment with steaming, the buckwheat kernel is plasticized and hardened.

The present invention solves the problem of improving the consumer properties of buckwheat flour and reducing the energy intensity of the method by reducing energy costs for grinding the kernel into flour.

To achieve this technical result, in the known method for producing buckwheat flour, which includes cleaning buckwheat grain from impurities, its hydrothermal treatment, sorting into fractions, peeling grain with sorting peeling products, milling the kernel, sorting the grinding products, according to the invention, hydrothermal processing of grain is carried out by moistening it , subsequent coughing and drying at a temperature of the drying agent l75-180 ° C to a grain moisture of 12-12.5%.

Drying grain at a drying agent temperature of 175-180 ° C to a moisture content of 12-12.5% in combination with the previous operations of moistening and smoothing the grain improves the consumer properties of buckwheat flour: the bitter taste characteristic of flour without hydrothermal treatment disappears, the flour remains light coloring, acquires light aroma and taste of toasted walnut; reduce energy costs for grinding the kernel due to the small degree of hardening in comparison with the method of generating buckwheat flour, adopted as a prototype. In addition, the shelf life of flour is increased due to the inactivation of lipolytic enzymes and partial sterilization of buckwheat grain.

If the temperature of the drying agent is below 175 ° C, then the chemical processes in the core that affect the taste, aroma of the flour, the duration of its storage will not be sufficient, therefore, the consumer properties of the flour will not improve.

If the temperature of the drying agent is above 180 ° C, then the chemical processes in the core, on the contrary, are too intensified, which will cause excessive hardening of the core and accordingly increase the energy costs for grinding it, in addition, the flour will acquire a darker color.

When the grain moisture after drying is less than 12%, the kernel becomes excessively brittle, therefore, when peeling the grain, the yield of flour will increase and the overall yield of the kernel (whole and crushed) will decrease, which will ultimately reduce the yield of buckwheat flour.

When the grain moisture after drying is more than 12.5%, the coefficient of peeling of the grain decreases due to the fact that the fruit shells remain sufficiently plastic, and the return of unshelled grains while re-peeling will increase energy costs both for this process and for the production of flour in general.

The method of producing buckwheat flour is as follows. Buckwheat grain is cleaned of impurities by passing through a scalper, double passing through air-sieve separators, passing through a stone picker and a trio-oats picker. Then a hydrothermal treatment is carried out, which consists in moistening the grain by passing it twice through the humidifying machines, then draining it in a bedding bins and drying in a grain dryer to a grain moisture of 12-12.5%. The temperature of the drying agent is 175-180 ° C. After that, grain sorting is carried out in two stages into fractions in cereal screenings - preliminary and final. Next, the grain is passed through magnetic separators, after which they are peeled fractionally in maltsede machines, whose rollers and decks are coated with abrasive material. Sorting of peeling products is carried out in screenings, aspirators and suction columns. The isolated whole and crushed core is passed through magnetic separators and then ground in a roller mill. Sorting of the grinding products is carried out in screenings. Buckwheat flour is sent to the hopper for the finished product.

An example of a specific implementation of the method. After weighing, buckwheat grain is sent for preliminary cleaning of coarse impurities to a scalper, then for cleaning light, small and large impurities to an air-screen separator, then to separate mineral impurities to a stone collector, and then again to an air-screen separator. Small and large impurities separated from the grain flow in the separators are controlled in screenings, setting using sieves A1-BRU sieves according to scheme No. 3 for small impurities and according to scheme No. 4M for large impurities.

The purified buckwheat grain isolated in the siftings is screened in aspirators and passed through a trie-oats picker to isolate wheat grains and other elongated seeds.

After cleaning, the buckwheat grain is subjected to hydrothermal treatment, that is, it is moistened with water by passing it twice through humidifying machines of the A1-BShU-2 type, it is cured in the bins and dried in a grain dryer at a temperature of the drying agent 175-180 ° C to a moisture content of 12-12.5% .

Then buckwheat grain is screened in aspirators for additional separation of light impurities and sent for sorting into fractions. Sorting into fractions by size is carried out in two stages - preliminary and final. For grain sorting, cereal screenings are used. Sorting includes preliminary separation of grain into three to six fractions and the final sorting of each fraction.

Each buckwheat grain fraction is passed through magnetic separators and sent to separate lines, including valcedec machines and machines for sorting peeling products. Hull the grain until the shells are completely separated from the grain of the corresponding fraction. For peeling grain, they use maltsede machines, whose rollers and decks are coated with abrasive material. Sorting of peeling products is carried out in A1-BRU screenings, in which unhull grain with husk, a whole kernel (nucleus) with husk, and a crushed kernel (thinned) with flour and husk particles are isolated. Unshelled grain of each fraction after separation of husks from it in aspirators is sent for repeated peeling. Each stream of the whole core is screened in aspirators to isolate husks from it, then sieved in sieving. Next, another screen in aspirators and suction columns. In screenings, the whole core (nucleus) is selected by passing sieves with triangular openings of 5.5 mm and descending from sieves with rectangular openings of 1.7 (1.6) × 20 mm. The crushed core (thinned out) and the flour are sifted in sieves, while leaving the sieve with openings of 1.6 × 20 mm, the whole core (nucleus) is isolated, the sieve No. 08 passes through the flour, and the crushed core (passed) immediately. Prodel sifted to separate the husks.

The whole and crushed core is passed through magnetic separators, after which it is crushed in a roller mill, and the crushed products are sorted in sieving. Buckwheat flour is obtained by passing a 33 / 36PA sieve and sent to a hopper for the finished product.

Thus, the inventive method for the production of buckwheat flour can improve its consumer properties and reduce energy costs for grinding the kernel into flour.

Claims (1)

A method of producing buckwheat flour, including cleaning buckwheat grain from impurities, its hydrothermal treatment, sorting into fractions, peeling grain with sorting peeling products, milling the kernel, sorting the grinding products, characterized in that the hydrothermal processing of the grain is carried out by moistening it, followed by trimming and drying at a temperature of the drying agent 175-180 ° C to a grain moisture of 12.0-12.5%.