SU1458378A1 - Method of producing cores of oil-bearing crops - Google Patents

Abstract

The invention relates to the oil and fat industry, in particular to methods for producing oilseed kernels, and is aimed at improving the quality of the target product. The method involves soaking the core, its hydraulic sorting for 10–20 s and drying in two stages: at the first - at an air temperature of 140–150 ° C for 30–60 s, at the second - at an air temperature of 180–200 ° C 240-600 s in the fluidized bed. 4 tab.

Description

one

The invention relates to the oil and fat industry, in particular to methods for producing the core of oilseeds.

The purpose of the invention is to improve the quality of the target product.

The method is carried out as follows.

The kernel, obtained after breaking oilseeds, is soaked in water and purified by hydro-sorting for 10–20 s. Then the core is dried in two stages :, at the first - at an air temperature of 140-150 C for 30-60 s, at the second - at. air temperature is 180-200 s for 240-600 s in a fluidized bed. The first stage of drying is carried out with purified air from the second stage of drying. After the second stage of drying, the finished

The core is intensively cooled and stored in a nitrogen atmosphere.

With the selected modes, a high-quality target product is obtained, having a golden color, a pleasant taste and a constant lipid composition, at a moisture content of 3-4% and the content of shell residues (tininess) of not more than 0.2%,

Presoaking reduces the time for hydraulic sorting by settling the core before the water is so saturated with water that the air gap between the core and the shell ceases to hold it on the surface of the water (Table 1).

In this case, 10–20 s is enough for almost complete sedimentation of the core; with less time for hydro sorting, only partial separation takes place.

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from h

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140 ° C

the core does not grow too much (the output of the core decreases from 95-97% to 70%), and with an increase in the core's tin content increases from 0.1-0.2% to 0.7%.

When the sub-lane is carried out in the first stage at an air temperature of 140-150 ° C for 30-60 s, the absence of a refined core is guaranteed, since an incomplete removal of moisture to 7-8% is carried out.

When the air temperature is less

drying time is increased. An increase in air temperature from above 150 ° C is impractical, since the core moisture is reduced to 5-6%, which is not necessary, as roasting is carried out at the second stage of drying. Drying the core in the second stage in a fluidized bed allows uniform roasting of the core, giving it a golden color, good taste and reducing oxidative processes in lipids 1 (Table 2). The use of drying at the third stage at an air temperature of 180–200 ° C for 240–600 s. Allows to obtain a core that has a good appearance, minimal lipid change and humidity of 3-4% Ktabl. 3).

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At-temperature below 180 ° C, an increase in the duration of the roasting process occurs, and an increase in the top results in the appearance of the flavor of the Refried Core and impairs the quality of its lipids,

 After the roasting process, intensive cooling is performed in boiling liquid, because with slow cooling: (1 the prodolpst becomes damp, loses its golden color, and lipid lipids oxidate. To prevent rapid oxidative spoilage, the finished product 1 (1) is placed in an inert medium gas, 1 (1 is an example of nitrogen, which allows you to; its quality for 20 days, SO days.

Example 1 "From the seeds of the sunflower, on the Cheeks, cleared of weedy impurities (gobble, a large fraction is removed per symax with a diameter of 5 mm. A coarse fraction — jffvo is crushed and a fraction is obtained from the core with a luster 5 -6% of the water is soaked with water in a sluice;) gate and fed into the apparatus for hydro-cleaning. Clean draws are precipitated in

The flow of IO s to the bottom of the chamber and the output of the sluice gate. The core is served on. -; mesh conveyor for separation from water and dried with air at 140 ° C for 60 s to a moisture content of 7.5%. At the second stage of drying, the cores are fried with air with a temperature of 200 ° C for 240 s in ki

In the outer layer, it is intensively cooled with cold air and stored in a nitrogen atmosphere. The resulting draw has a tininess of 0.2%, a moisture content of 3%, an acid number of lipids of 1.37 mg KOH / G ,, yield 98%,

good appearance (golden color) and pleasant taste.

Example 2. From the seeds of peanuts, cleared of trash, a large fraction is separated, which is crushed and the core is separated from the shell, the core is soaked, cleaned by hydro sorting for 12 s. The cores separated by precipitation are fed to a mesh conveyor to separate the water and dried first with hot air with a temperature of 150 ° C for 30 s, bringing its humidity to 8.3%, then in a fluidized bed at an air temperature of 180 ° C for 600 s . The peanut kernel treated in this way has a tininess of 0.1%, the acid number of the lipid core is. 1.23 mg KOH / T, yield 98.5%. The core has a good appearance (light yellow color) and a pleasant taste.

The test results of the known and proposed methods are given in table. four,

Thus, using the pre-soaking of the core for oil kernels, hydrating them for 10-20 seconds and drying in two stages: in the first - at an air temperature of 140-150 ° C for 30-60 s, at the second - at air temperature 80- within 240-600 s in the fluidized bed, allows to improve the quality of the target product. formula of invention

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The method of obtaining the oilseed core, which includes cleaning the seeds, separating the coarse fraction, its collapse, separating the core from the shell, its after-treatment with hydro-sorting, separating the moisture and drying it, so that, in order to improve the quality of the end product, n

after the separation, the cores are soaked, air 140-150 C for 30-60 s, hydraulic sorting is carried out for 10- into the second - at an air temperature of 20 s, and drying is carried out in two 180-2004 for 240-600 c in the first place at a temperature of the outer layer.

Table 1 Effect of soaking on output and quality of core

Table 2 The effect of roasting on the quality of the core

Table 3

Effect of Testigrafura and drying time in the second stage

on the quality of the core

Claims (3)

Claim Tsechnik, purified from weed impurities, separate the coarse fraction on siphs with a diameter of 5 mm. A large fraction is poured and a kernel fraction with a puddle of 5-6%, which is soaked with water in the lock Gate and is fed to the hydrotreating apparatus, is isolated on the seed tree. A clean core is precipitated in The method for producing core oilseeds, comprising the seed treatment, the separation of the coarse fraction and its caving, the separation from the shell core and its advanced treatment gidrosortirovkoy, water separation and drying, characterized in that, to improve the quality of the target produk1458378 ⁶ one soaked core after separation, hydrosorting is carried out for 1 ΟΣΟ s, and drying is carried out in two stages; On the first - at an air temperature of 140-150 ° C for 30-60 s, on the second - at an air temperature of 180-200 ° C for 240-6Q0 s in a fluidized bed. Table! Effect of soaking on output and core quality Type of processing Hydraulic sorting time, s The output of the kernel,% Kernel quality Meadows % Without soaking 5 fifty . oz 10 65 0.1 20 73 0.2 thirty 80 0.4 60 92 1.4 With a soak 5 -70 0.3 nibbling 'ίο 95 0.1 20 97 0.2 thirty 98 0.7 Table 2 Influence of the type of roasting on the quality of the kernel Type of Roasting Lipid quality Appearance Taste Acid number, kg KOH / g Peroxide value Insoluble in petroleum ether,% On the heating 1.91 0,025 0.4-1 Color from - Availability surface brown taste (famous until golden burnt way) besides, the core whose burned the cores In boiling 1, 25 0.005 0.23 Uniform Pleasant layer (pre- golden taste lagged color way) Table 3 Effect of temperature and drying time in the second stage on the quality of the core “~ _M - - Temperature Time Humidity core% Acid number air, C roasting. core lipids, from Initial j Ultimate . mg KOH / g .—------------- 180 7.1 5.7 1, 23 240 7.1 5.3 1, 27 170 600 7 J 5,0 1, 30 720 7.1 4.7 1, 37 180 7.4 5.1. 1, 27 24.0 7.4 4.0 1.29 180 600 7.4 3.8 1, 37 720 7.4 2.9 1, 43 180 7.3 4.6 1, 21 200 240 7.3 3,5 1, 35 600 7.3 3.0 1.37 700 7.3 2.7 1, 45 180 7.3 4.0 1, 53 210 240 7.3 3.4 1, 59 600 7.3. 2.9 1, 62 720 7.3 2.0 1, 67 Table 4 The influence of the method of obtaining a sunflower kernel on its quality Way h receiving The husk content,% Humidity, % The acid number of core lipids, mg KOH / g Taste Famous 0.9-3 3,5 4-5 Smack of burning your core Proposed 0.1-0.2 3.0 1, 37 Pleasant