Pasta production method and installation for its implementation

FIELD: food industry.

SUBSTANCE: into the blending hopper 1 the following initial pasta components are loaded: preliminarily washed whole grains with moisture content equal to 25-35% (which stimulates grain sprouting commencement), salt, sugar, eggs etc. The installation switched on, the following initial components are loaded into the blending hopper 1: preliminarily washed whole grains with moisture content equal to 25-35% (which stimulates grain sprouting commencement), salt, sugar, eggs etc. The blender 4 enables the listed components stirring and their injection into the milling unit 2 where the listed components are milled and then delivered into the pressing unit 3 with a removable matrix. Wet pasta strand discharged from the matrix is delivered onto the tray 7 wherefrom the said strand is placed into tray cassettes using, for example, a rolling table.

EFFECT: invention allows to enhance the product quality and decrease the product prime cost.

1 dwg

 

The present invention relates to the production of pasta.

The production process using industrial automatic equipment is divided into two phases: mixing - pressing and drying (see www://www/pavan.ru/doc/23.html).

Actually the process of production of pasta consists of the following basic operations: raw material preparation, test preparation, test pressing, cutting raw products, drying, cooling the dried product, rejection and packing of finished products.

The production of any type of traditional pasta is always composed of the following stages of the produced products, as well as the presence of other equipment and applied modes of production determine the specific technological scheme of production of pasta in any particular enterprise.

When this raw material preparation consists in sifting the flour, the separation from her metal impurities, heating (the temperature of the flour should not be below 10°C), the mixing of different batches of flour in accordance with the instructions of the laboratory of the factory.

Water intended for kneading, heat exchangers, and then mixed with cold tap water up to the temperature specified in the recipe.

Preparation of additives consists in mixing them in water, intended the kneading. Chicken eggs before you use pre-wash, and melange defrost.

The process of making pasta dough consists of dosing ingredients (flour, water and additives) and kneading.

The ingredients are introduced with a pipettor, which continuously feeds the flour and water with dissolved additives in the kneading trough in a ratio of about 3:1.

In the kneading trough, an intensive mixing of flour and water, hydration and swelling of the particles of flour - is the process, which is conventionally called the kneading pasta dough, as opposed to the bread or biscuit pasta dough by the end of kneading is not a solid coherent mass, and many humidified scattered lumps and crumbs.

The purpose of the test pressing (pressing otherwise also called extrusion) - seal zameshennoe the dough, turn it into a homogeneous associated viscoplastic test mass, and then to give it some form. The dough is formed into, Prodanova it through the holes (dies), done in a metal matrix. The shape of the opening determines the form vypressovyvaetsya raw products (semi-finished). For example, through the holes of circular cross section can be obtained noodles, rectangular - noodles etc.

Cut uncooked products consists of two operations: cutting vypressovyvaetsya of m is tricy raw products into segments of the desired length and prepare them for drying. Preparation for drying, depending on the form of manufactured products and the applied drying equipment is either in the layout of the crude product on a mesh conveyors, frames or cassettes, or hanging long strands of raw products on the drying pole - bastoni.

Wypracowanie product before cutting or cutting process intensively blown air to get on their surfaces dried crust. This prevents sticking of products between them, sticking them to the blades and to the drying surfaces.

The purpose of drying is to fix the shape of the products and to prevent the development of microorganisms. This is the most long and important stage of the process, the correctness of which depends primarily strength of the products. Very intense drying leads to the appearance of the dry products of cracks, and very slow drying, especially at the first stage of moisture removal, can lead to acidification and moulding products.

Currently, pasta companies use convective drying of pasta - blowing products of heated air.

The process of cooling required to reduce the high temperature of the products coming out of the dryer before the temperature of the packaging Department. If pasta packaging without ohla the Denia the evaporation will continue in packaging that will lead to the reduction of mass of the Packed products, while moisture-proof packaging to moisture condensation on the inner surface.

Most preferably slow cooling of the dried products in special bins and chambers, which are called stabilizers drives.

The cooled products are subjected to rejection, during which remove products that do not meet the requirements of their quality, then the product is Packed.

The finished product is Packed either in small containers (boxes, bags) manually or packing machines, either in bulk in large containers (boxes, crates, multiwall paper bags). Cm. Medvedev G.M. Technology pasta production. - M.: Kolos, 1998. - 227 from: Il.: (Textbooks and manuals for students of higher educational institutions, s-15).

It is also known equipment for the implementation of this process (see Medvedev G.M. Technology pasta production. - M.: Kolos, 1998. - 227 from: Il.: (Textbooks and manuals for students of higher educational institutions, pp.52-206).

The disadvantage of the described process is the low quality made product - the product is not functional, because the noodles are made from flour made from refined grains of wheat which Itza, which remains practically one starch.

Now in stores appeared wholegrain pasta both imported and domestic production.

The technology of their production is as follows.

When grinding grain into flour used all its parts - the shell, the endosperm and the germ. Pasta made from such flour, contain more vitamins, minerals and fiber.

Solid as grains contain all parts of the grain: floral shell (bran, endosperm and grain germ. These parts of the grains are rich in fiber, vitamins, minerals (such as iron, calcium, potassium, sodium, magnesium, copper, zinc, phosphorus. Grain is also valuable phytochemicals - naturally occurring plant substances that have a biological effect and supporting benefit for the body. Among these protective elements of plant lignin, phytic acid, antioxidants and other compounds. Processed grain, which is produced, for example, white flour and white bread, stripped shell and germ, which reduces the number of 17 nutrients (such as b vitamins and magnesium), and almost completely eliminates fiber, antioxidants and fitoncidov. Bran is rich in fiber, vitamins, antioxidants "healthy" fats. Typically, these component parts are removed during the cleaning of grain, leaving only poor nutritional properties, but dense energy the substance of the endosperm.

Eating whole grains and cereals according htth://stgetman.narod.ru/czemo.html improves bowel, reduces the risk of constipation, restores the structure of the skin, making it smooth and silky. Studies show that women whose diet includes between 20 to 36% metal products, less likely to suffer from diabetes, hypertension, heart and vascular diseases. Experts believe that fiber, many of these products contain, prevent the formation of plaque in the arteries. Daily consumption of whole grains reduces by 21% the risk of heart disease.

However, this technology has several disadvantages:

1. Requires a special grinding flour.

2. The shell of the grain, as a natural filter that accumulates in yourself mold, fungi, pesticides, and it all falls into pasta.

But the greatest value have germinated seeds. During germination (in nature) or during malting (in production) of high molecular weight protein and starch is converted to low molecular weight can be adsorbed form. When the converters are native enzymes of wheat starch - amylase, protein - protease. In before artelino soaked before malting the grain of the enzymes are gradually broken down and hydrolyzing starch and protein, resulting in a substrate that is easily digestible to the developing grain germ. During the absorption of the substrate and development of the embryo is reversed splitting process is the synthesis of additional (to the original grain) formation of simple sugars, vitamins, amino acids, enzymes, as well as new education valuable plant hormones, water-soluble dietary fibers while water used for steeping, the grain reacts with components of grain and becomes biologically active properties.

The most common and simple technological scheme of production of macaroni enterprises includes the following process units: dispensers flour and water, testomonial, consisting of a trough and a shaft with blades, the pressing device including a screw cylinder with a water jacket screw and pressing the head with replaceable matrix. The rotation shafts testomonies and the screw is usually made from a single drive (see Medvedev G.M. Technology pasta production. - M.: Kolos, 1998. - 227 from: Il.: (Textbooks and manuals for students of higher educational institutions, p.65-68).

The known installation for the manufacture of macaroni products containing press with the extruder to suspend one device, the dryer (see Patent Switzerland No. 298225, CL 88, publ. 1984: USSR Author's certificate No. 989280, to the. F26D 21/06, 1980; Patent USSR No. 83501, CL F26D 21/06, 1943).

The disadvantage of these units is their inability to work with whole grains, and low quality of the product, its high cost, because the products are made from flour.

It should also be noted that it is known the use of dispersant for grinding swollen grain in the production of pasta (see Patent RU 2138970). However, these dispersers are separate constructs.

The purpose of this technical solution is the simplification and reduction of energy consumption, increasing the compactness of the installation.

The technical result is achieved by the fact that the installation for the production of pasta containing hopper, a pressing unit to press the head further comprises a crushing Assembly (dispersant), installed between the hopper and pressing unit, and in the mixer hopper is installed with the direction of movement of the mixed mass from the top down, the bunker, the site grinding and pressing unit to press the head are successively vertically installed on the same drive shaft.

1 schematically shows an installation for carrying out the method of the production of pasta.

The installation includes installed vertically consistently associated hopper 1 node 2 grinding (dispersant), node 3 pressing exchangeable matrix. In the hopper 1 is mounted mixer 4, made for example in the form of blades, with the direction of movement of the mixed mass from top to bottom. The hopper 1, the node 2 grinding and node 3 pressing with press cylinder arranged in series vertically. The mixer 4, node 2 grinding and node 3 pressing installed on the same drive shaft 5 that is associated with the actuator 6.

As node 2 grinding can be used, for example, the crushing Assembly described in the Patent of Russian Federation №2156065, CL AS 1/12,2000

As node 3 pressing can be used screw pasta press with press head with replaceable matrix, which is described, for example, see Medvedev G.M. Technology pasta production. - M.: Kolos, 1998. - 227 from: Il.: (Textbooks and manuals for students of higher educational institutions, p.65-68, Fig. 15).

As a matrix for the production of pasta dough uses standard matrix, for example, see Medvedev G.M. Technology pasta production. - M.: Kolos, 1998. - 227 from: Il.: (Textbooks and manuals for students of higher educational institutions, p.84-87), with holes, as shown in Fig.20-21, or other openings, for example, described in U.S. Pat. U.S. No. 2588196, NCI 425-382,1946, etc.

The device operates as follows.

When installing the hopper 1 segrezauto the original components pasta: pre-washed whole grain with a moisture content of 25-35%, in which begins the awakening of the grain to shoot, salt, sugar, eggs, etc. Thanks to the mixer 4 is mixing the above components and their injection in node 2 grinding, where the grinding of these components that arrive at node 3 pressing exchangeable matrix.

Coming out of the matrix, press a strand of uncooked pasta is cut (cutting knives not shown) and is discharged onto the tray 7 from which the strand is placed in the cassette. Filled with raw products of the cassette is placed on the trolley or truck and transported to the drying section where you installed baccalieri drying ovens, which firmly put the trolley is filled cartridges or you can manually shift the cassette from the truck in a drying Cabinet. Drying is that the air flow from the fan drying apparatus comes through pasta, placed in cassettes. After drying the finished product in trolleys or carts come in the packing Department, where the product after cooling and rejection Packed by hand or placed in large containers in bulk. The empty cartridge in trolleys or carts are served to the press, where the process repeats again. This process can be automated. Operation of drying, rejection and packaging drawing does not pok is explained.

Soaking grains to a moisture content of 25-35% (optimum humidity pasta dough) allows to reduce time of soaking grains and to exclude the use of thickeners.

The simple design of the installation, its low energy consumption, compact size are the advantage and the advantage of the proposed solution in comparison with analogues.

Installation for the production of pasta containing hopper, a pressing unit to press the cylinder, characterized in that it further comprises the crushing Assembly (dispersant), installed between the hopper and pressing unit, and in the mixer hopper is installed with the direction of movement of the mixed mass from the top down, the bunker, the site grinding and pressing unit to press the head are sequentially vertically and mounted on the same shaft.



 

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