Method for producing of extruded grain sticks

FIELD: food-concentrates industry.

SUBSTANCE: method involves grinding basic products; mixing and extruding resultant mixture. Basic products are buck wheat grains and soya subjected to grinding to particle sizes of from 0.32 to 0.63 mm and mixed in proportion of 6:1, moistened to moisture content of 14-18% and processed on extruder at product temperature of 450-455°K under pressure of 6.5-7.0 MPa in zone before die of extruder. Resultant product is coated with sugar-vitamin additive.

EFFECT: increased efficiency in extruding of product for obtaining of combined product with improved nutritive value.

2 dwg

 

The invention relates to food concentrates industry, in particular to a method of manufacturing extruded products.

Closest to the proposed technical essence is a way of cooking extrusion products (Patent No. 1829916, MKI323 R. 1/08, publ. 23.07.1993,, B. I. No. 27), which consists in mixing products with subsequent extrusion of the mixture.

The disadvantages of this method are the limitations of its application in terms of processing of raw grain, and hard modes of the process - high pressure and temperature, which are not desirable in the extrusion of heat-sensitive food mixtures.

The technical problem of the invention is obtaining a combined extruded high quality product, increasing its nutritional value and the broadening of the range of extruded products.

This object is achieved in that in the method of manufacturing extruded cereal sticks, including grinding the starting materials, mixing and extruding the resulting mixture, what is new is that the quality of products used buckwheat and soybeans, culture is crushed to particle size of from 0.32 to 0.63 mm, mixed in a ratio of 6:1, moisturize up to 14...18% and are processed on an extruder at a temperature of product before matrix 450...K and pressure and in pragmatichnoj zone of the extruder...7,0 6,5 MPa, the resulting extrudate dragonaut sharoitini Supplement.

The technical result of the invention is to obtain high-quality extruded product with high nutritional value while respecting rational process parameters (temperature and pressure before the matrix, and others), as well as the broadening of the range of extruded products.

Figure 1 shows the comparative characteristic amino acid composition of extruded cereal sticks and reference protein on a scale FAO/who sticks; figure 2 - chart of nutritional value of extruded rods in comparison with the formula of balanced nutrition.

When selecting the prescription of the grain mixture of buckwheat and soybeans took into account a number of factors. First, the need for maximum enrichment extruded product mainly contains carbohydrates, proteins and minerals to achieve their treatment and prophylactic or physiological doses. Secondly, achieving a pleasant taste and attractive patterns, characteristic for products of this class. It should be noted that the appearance is one of the main factors in the consumer's choice of food, so you need along with a developed structure of extrudates to seek balanced nutritional value of foods. In the connectivity of vegetable proteins in food products to improve their content in diets, the replacement of traditional proteins or create new kinds of food and food products must meet certain requirements from the point of view of hygiene and nutritional value.

The method is as follows. As a source of raw materials used: buckwheat (GOST 5550-74) and soybean (GOST 17109-88). The feedstock is crushed in a crusher and were selected through a sieve No. 2 for the purpose of alignment of particle size distribution from 0.32 to 0.63 mm, then loaded into a mixer and thoroughly mixed in a ratio of 6:1, moisturize up to 14...18%. It was further processed mixture of twin-screw extruder at a temperature of product before matrix 450...K and the pressure in pragmatichnoj zone of the extruder...7,0 6,5 MPa.

Recyclable material through the loading pipe enters into the working chamber, where it is moved by a screw to the matrix. As the promotion of the product in the mixing zone is partially mixed in a zone of compression occurs, a sharp increase in pressure and the seal of the product due to a sharp decrease in the size of the screw channel. In the area of plasticization is a partial transformation of the product particles in the melt due to the friction between the particles of the product and the turns of the screw. Then there is the further compression of the product. Further in the area of homogenization is the transformation of the softened particles in homogeneous dissolved, and the AB due to the increase of pressure. The pressure of the molten product in the batching area reaches the desired value, provided the final melting of small inclusions and forms a melt of uniform composition and temperature. In the stabilizing zone is balanced pressure and temperature fields of the melt product. Then he gets into pragmatico zone and is forced through the hole in the matrix. After the product is released from the matrix in the sudden drop of temperature and pressure is instantaneous evaporation of moisture, which leads to the formation of the porous structure and the increase in the volume of extrudate (heaving), while undergoing a profound transformation of its structure: the rupture of cell walls, degradation, hydrolysis [Thermoplastic extrusion: scientific fundamentals, technology, equipment,// Under. Ed. by A.N. Bogatyrev, V.P. Yuryev. - M.: Degree, 1994. - 200 S.].

You get a crunchy corn sticks of good quality, the degree of expansion which is about 400% when the diameter of the matrix 3·10-3m (the degree of swelling is defined as the ratio of the cross-sectional area of the extrudate to the area of the outlet of the matrix of the extruder).

The obtained extruded cereal sticks were loaded into a pelleting drum and dragonvale sharoitini additive within 5 minutes of the supplements I which includes: sugar with a particle size of not more than 0.1 mm - 5 g/ 100 g, vitamin C - 200 mg/ 100 g, calcium 150 mg/ 100 g of product.

The method is illustrated by the following example.

Buckwheat and soybeans are crushed to particle size of from 0.32 to 0.63 mm, thoroughly mixed in a ratio of 6:1, moisturize up to 14...18% and are processed on an extruder at a temperature of product before matrix 450...455 K and the pressure in pragmatichnoj zone of the extruder...7,0 6,5 MPa. The degree of expansion of extruded cereal sticks is 400%.

The humidication of the mixture (up to 14...18%) due to the following reasons. It is proved that the expansion of the product at the exit of the holes of the matrix directly is a consequence of the physical properties of water [Thermoplastic extrusion: scientific fundamentals, technology, equipment. /Under. Ed. by A.N. Bogatyrev, V.P. Yuryev. - M.: Degree, 1994. - 200 S.]. Under such thermal conditions (temperature change in the extruder may be in the range of from 130 to 200° (C) and under very high pressure water only exists in the liquid state. When plasticized material out of the matrix and reaches atmospheric pressure, the waters of the state of the hot liquid instantly into steam, releasing a significant amount of energy. Under the action of the steam pressure in the product formed pores, and the remaining intact starch grains are broken. If moisture in the art was less than 14%, it wasn't enough and the product leaving the extruder was not inflated. Conversely, if the moisture in the product was more than 18%, it also led to the decrease of the degree of expansion, as it is formed thicker product structure with a rough texture. The reason for these changes is that with increasing humidity increases the plasticity of the mass, and this leads to the reduction of mechanical stresses in the extrudate. Therefore, the amount of heat emitted from the forces of viscous friction, was not sufficient to obtain exfoliated structure.

The extruder should work when the pressure of the product in pragmatichnoj area not exceeding the optimal value. This is necessary because the amount of pressure determines the temperature of the processing of the product, which in turn depends on the quality of the finished product. Set [Thermoplastic extrusion: scientific fundamentals, technology, equipment./ Under. edit Anegative, Vperedi. - M.: Degree, 1994. - 200 S.]that the main components (carbohydrates, proteins, fats, vitamins and other) foods have different optimum temperature required for full flow and quality physico-chemical changes during the extrusion process.

For the efficient and effective flow of extrusion must choose such x is the pattern of temperature change, in which the main components of the products are subject to, on the one hand, full hydrothermal processing, and on the other they were "soft" (low) temperature effects that prevent their thermal decomposition.

The analysis of theoretical and experimental data [Rudometkin A.S. investigation of the rheological properties of the mixture of buckwheat and soybeans as object extrusion./ Astrodomain, Anestacon, Overlow// Storage and processing of farm products. - 2001. No. 12. P.32-34] showed that the quality of extrusion treatment, gradual temperature increase of the product with subsequent stabilization. It is found experimentally that for a given product temperature before the matrix T=450...K allows to achieve a pressure in pragmatichnoj zone of the extruder P=...7,0 6,5 MPa. It is in this temperature range in the mixture be a complete and profound physical and chemical changes of proteins, carbohydrates and other components, giving them properties that are most appropriate for full absorption by the human body.

Obtained with the rational process parameters extruded cereal sticks were investigated using a range of indicators, characterizing consumer properties, food and energy value of the finished product. They were crushed, sieved through a metal grid No. 025(GOST 4601-73) and subjected to analysis. Extruded cereal sticks were analyzed by sensory characteristics according to GOST 15113.3-77, humidity - according to GOST 15113.4-77, pH - according to GOST 15113.5-77.

Organoleptic characteristics: the product obtained in the form of straight or curved short sticks rounded cross-section, with a rough surface and well-developed porosity. Color (cream with a brownish tint), taste and aroma (corresponding starting materials) extrudate has satisfactory consumer data that is specific to this group of foods as "cereal".

To assess the quality characteristics of extruded gorokhovich sticks were investigated following their physico-chemical properties: expansion - 3.1 g/g, the solubility - 41,2% and a water retention capacity of the crushed extrudate - 4,55 g/year found that these indicators of grain sticks are the same, typical of the traditional dry clean.

Other physico-chemical characteristics (table). also met the standards for this category of products. The energy value of the received product is 1544,1 kJ/100 g

The determination of the biological values of the extrudates. Evaluation of amino acid balance and biological value of the products was carried out according to the following indicators: the ratio of the differences of amino the PCI-e slot Skoura (KRAS) and biological value (BC) food protein.

Making prescription in a mixture of soy, which is characterized by a high content of proteins, leads to a nearly twofold increase in caloric extruded cereal sticks.

The number of amino acids in the extrudate exceeds their content in buckwheat, this is due to the reduction of the final moisture content of the extrudate and part of his enrichment of the protein of soybean, which confirms the high biological value of the product and the feasibility of processing a mixture of buckwheat and soybean extrusion.

Table

Physico-chemical characteristics of the extrudate
IndicesDimensionThe extrudate
Humidity%5,9
Aciditydeg8,1
Bulk densitykg/m3246
Mechanical strengthN1,41
Mass fraction of total sugar, calculated on SV%3,19
Mass fraction of fat in terms of SV%3,7

Nutritional analysis developed extruded product. One of the main requirements is second to food, in addition to high consumer properties, is the balance of their composition.

The ratio of the components in the "perfect" product, based on the Institute of Nutrition, Academy of medical Sciences of the Russian Federation, in comparison with the composition of the obtained extrudates are presented in figure 2. Due to the consumption of 100 g of extruded cereal sticks you can meet the daily need for protein 29.7%, carbohydrates - 69,2%, minerals - 36%.

At a sufficiently high content of proteins, carbohydrates, vitamins and minerals the finished product is poor in fats, minerals and vitamins. Low in fat and minerals due to a small content in the initial mixture. The extrudate had traces of water-soluble vitamins (group B1In2With), fat-soluble vitamins (A, D, E, PP) are better preserved in the extrudate, but also in small amounts.

Therefore, applies drazhirovanie extruded cereal sticks sharoitini additive to improve the vitamin value of the finished product.

As you can see from the example above, in the method of manufacturing extruded cereal sticks the most effective is that the quality of products used buckwheat and soybeans, culture is crushed to particle size of from 0.32 to 0.63 mm, the mixture is live in the ratio of 6:1, humidify up to 14...18% and are processed on an extruder at a temperature of product before matrix 450...K and the pressure in pragmatichnoj zone of the extruder...7,0 6,5 MPa, the resulting extrudate dragonaut sharoitini Supplement.

The proposed method is compared with the base will allow you to:

to obtain extruded cereal sticks with good consumer properties and a sufficiently high biological and nutritional value; they are more balanced composition of essential amino acids, as well as optimized according to the criterion of the ratio of amino acid differences Skoura" (KRAS);

- to use as initial components of the mixture widespread and inexpensive raw materials;

to expand the range of manufactured products in the processing of different raw materials with unstable properties.

Method for the production of extruded cereal sticks, including grinding the starting materials, mixing and extruding the resulting mixture, characterized in that the quality of products used buckwheat and soybeans, culture is crushed to particle size of from 0.32 to 0.63 mm, mixed in a ratio of 6:1, moisturize up to 14...18% and are processed on an extruder at a temperature of product before matrix 450...455 K and the pressure in pragmatichnoj zone of the extruder...7,0 6,5 MPa, the resulting extrudate dragonaut sugars is tamanoi Supplement.



 

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3 cl, 2 ex

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FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: tort comprises biscuit pancakes arranged one above another and layered with aerated cream layers. Side surfaces and outer surface of tort top pancake are covered with spread marmalade and aerated filler crumb, with dried pitted and halved apricot being put onto surface of top pancake. Biscuit pancakes are prepared by whipping of mélange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min until volume of mass increases by 2.5-3 times, with following adding during whipping process of potato starch and top-grade wheat flour, the latter being introduced in 2-3 procedures in an amount providing dough moisture content of 35-38%. Essence is added at the end of whipping process. Resulting dough is formed in pans covered with paper. Formed dough is baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C, with following withdrawal of pancake from pan and proofing for 8-10 hours at temperature of 15-20°C. Cream is 20-30%-fat cream produced from vegetable fats. Aerated filler crumb is prepared by aerating crude egg albumen cooled to temperature of (+2)-(+2.5)°C until its volume increases by 7-7.5 times while sand sugar and vanillin are gradually added. Resulting mass is whipped for 1-2 min and settled onto sheets covered with fat, with following whipping at temperature of 95-105°C for 60-70 min and cooling for 30-35 min. Individual products with moisture content of 1.5-3.5% are ground into 1-2 mm sized particles, which are then sieved. Weight ratio of mixtures for preparing of biscuit and aerated filler is (19-21):(5.0-5.5). Cream is used in an amount of 33-35%, marmalade - 9.5-11%, dried pitted and halved apricot - 9.5-11 by weight of torte, respectively. Biscuit components are used in the following weight ratio, weight parts: sand sugar 34-35; mélange 57-58; wheat flour 28-28.2; potato starch 6.8-7.0, essence 0.3-0.35. Aerated filler components are used in the following ratio, weight parts: sand sugar 9.5-10.5; albumen 5.2-5.5. Such composition allows storage time to be increased to 4 days.

EFFECT: provision for elimination of mixing biscuit and cream with one another and formation of protecting film preventing moisture from penetration inside torte.

3 cl, 2 ex

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves kneading dough from top-grade or fist-grade wheat flour, compressed yeast, edible salt and water; fermenting and cutting dough; proofing and baking doughs; during dough kneading procedure, additionally introducing flax-seed flour in an amount of 25% by weight of top-grade or first-grade wheat flour, dry gluten in an amount of 6.7-10.0% by weight of top-grade or first-grade wheat flour, and ascorbic acid in an amount of 0.005-0.009% by weight of top-grade or first grade wheat flour. Flax-seed flour and dry gluten are preliminarily mixed with top-grade or first-grade wheat flour. Ascorbic acid is introduced in the form of solution.

EFFECT: improved organoleptical and physicochemical properties of bread, wider range of prophylactic bakery products, increased nutritive and biological value and increased biological effectiveness of products.

2 tbl, 3 ex

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