Method for producing of hardtacks

FIELD: food-processing industry, in particular, production of formed foods from raw cereal material, preferably, from semi-finished products for preparing of fried hardtacks.

SUBSTANCE: method involves grinding bread, in particular, dried rye, and/or wheat, and/or corn bread; preparing mixture of ground bread in an amount of 70-95 wt% and starch-containing product used in an amount of 5-30 wt%; wetting prepared mixture in mixer until moisture weight part is 20-50%; mixing wetted mixture; forming mixed and wetted mixture by pressing with the use of, for example, screw-type press or extruder under pressure of 5-20 MPa at temperature of 15-45°C in pressing zone; cutting formed mixture and drying at temperature of 40-90°C until moisture weight part is 5-15%; frying products in vegetable oil heated to temperature of 150-210°C for 5-20 s; using starch-containing product, and/or ground potato flakes, and/or ground rye flakes, and/or ground wheat flakes, and/or corn flakes, and/or ground buckwheat flakes. During preparing of mixture flour may be added in an amount of up to 50% by weight of mixture, said flour may be rye flour, and/or wheat flour, and/or corn flour, and/or rice flour, and/or buckwheat flour, and/or ground grits, such as rye and/or wheat grits used in an amount of 60% by weight of mixture. Before wetting procedure, edible salt may be added in an amount of up to 5% and sugar in an amount of up to 5% by weight of mixture.

EFFECT: wider range of novel semi-finished products for obtaining of fried hardtacks having prolonged shelf life and improved organoleptical properties.

10 cl, 8 ex

 

The invention relates to the food industry and can be used to produce molded food products from grain raw materials, mainly of the semi-finished product for fried bread crumbs.

A known method of preparation of crackers (the Book about tasty and healthy food. - M.: Publishing house "Food industry", 1971, s), which provides for the preparation of the dough, cutting the dough in the form of sticks, exposure in a warm place to rise, baking in the oven for 15-20 minutes, cooled bread, cut bread into slices and drying the slices in the oven. This known method provides receiving crumbs with high organoleptic characteristics.

However, recent studies by scientists from the University of Stockholm Sweden and organization Food standards Agency in the UK, gave a sensational results, which show that the heat treatment of products of grain by frying or drying at a temperature of more than 120-150°With in a period of time longer than 5-10 minutes, they formed acrylamide, which cancerogenes with genotoxic effect on human body and contribute to the development of cancer (Elisabeth Mercader. Centers for Disease Control and Prevention. Acrylamide. 5.05.2002). Moreover, it was found that in some products based on vegetable what about the raw materials after such heat treatment, the content of acrylamide can 20-50 times its maximum permissible concentration established by the world health organization (world health organization, No. 51 dated 27.06.2002). These results are confirmed by scientists from Germany, Norway, Switzerland and the USA.

These same studies have shown that the heat treatment of foods by cooking, processing, hot steam, and even when frying at temperatures in excess of 150°but within a small interval of time not exceeding 5 minutes, the formation of acrylamide is not happening. In this regard, for the food industry is a promising obtaining high taste of fried food, manufacturing technology which provides only short-frying. One of the possible ways is the use of semi-finished products for preparing food products from vegetable raw materials that receive technology that does not involve frying, and for the preparation of such semi-finished food products used frying, but within a fairly short time interval not exceeding 1-5 minutes.

Currently there are a large number of methods for producing semi-finished products for preparing food products from vegetable raw materials, including potato and grain.

For example, a method of obtaining material for p. the production of potato chips (Food industry. Series 4: Canning, drying and food concentrates industry. Issue 13: the New production of crispy potatoes. - M.: cniii FS PP, 1982, C), which provides for the dispensing of the components, for example 85% potato flakes, 6 wt.% corn flour, 8 wt.% rice flour and 1 wt.% yeast and salt, mixing the dry components, moistening the mixture with stirring in a mixer, add yeast extract mixture, feeding the mixture into an extruder heated to the extrusion mixture, the application of food coloring, drying ribbon extrudate, cutting the ribbon of extrudate, the final drying of the cut extrudate and packing in plastic bags.

A method of obtaining material for the preparation of potato chips under the patent of Russian Federation №2182444, 2002, which provides for the hydration of potato starch in the mixer, heated to 45-55°With sugar-salt solution with a temperature 52-54°content mass fraction of moisture 30-50%, mixing the moistened starch, adding to the mixer of the crushed product from ground grain, previously obtained by cooking in the extruder, as well as potato product containing crushed potato flakes or granules, mixing the resulting mixture and extrusion her with simultaneous cooling of the cooking zone of the extruder.

Known the EN method for continuous manufacture of semi-finished blanks for bulk snacks, derived from potatoes, cereals or the like, on the application for the grant of a patent of the Russian Federation No. 99100619 published 10.03.2001. This known method provides for two layers of gel-like semi-finished material of potato, cereal or similar and/or starchy ingredients, slicing layers on successive segments, the combination of the cut layers and their stamping.

The closest analogue on the task being solved and achieved technical result of the claimed method is a method of obtaining crackers, characterized by the fact that chopped bread, prepare a mixture of chopped bread, taken in an amount of 60-80% and flavouring substances and moisturize the prepared mixture with the introduction into it of the salt solution in the amount of 25-30 liters, stirred the mixture, molded by pressing under a pressure of 20-25 kg/cm2after which produce drying the obtained product (SU, 612673 And 05.07.1976).

The disadvantages of this method is that the shelf life of the resulting crumbs insufficient, because in this form they are able to absorb moisture from the environment, i.e. to soak, and thus to lose their consumer qualities.

Objective of the claimed invention is to develop a method of preparation of crackers, having increased shelf life, value and quality in terms of taste, fragility (chewing with a little effort) without getting crumbs in their storage, as well as reducing waste in their manufacture.

The problem is solved according to the invention by the fact that the proposed method for the preparation of rusks, characterized in that the pulverized bread, prepare a mixture of chopped bread in the number of 70-95 wt.% and starch-containing product in the amount of 5-30 wt.%, moisturize in the mixer the mixture to achieve the mass fraction of moisture 20-50%, mix wet mixture is formed into mixed and moistened mixture by pressing at a pressure of 5-20 MPa and a temperature of the pressing zone 15-45°C, cut molded mixture and dried at a temperature of 40-90°before reaching the mass fraction of moisture 5-15%, the obtained products are fried in vegetable preheated to a temperature of 150-210°C for 5-20 seconds.

The bread used rye and/or wheat and/or corn bread, including dried, as a starch-containing product use natural starch, and/or crushed potato flakes, and/or crushed rye flakes, and/or crushed wheat flakes, and/or crushed corn flakes, and/or crushed buckwheat flakes, and forming the wetted mixture by pressing carried out by a screw press or what xeroderm. When preparing the mixtures, it can add the flour in an amount up to 50% by weight of the mixture, such as rye and/or wheat and/or corn and/or rice and/or buckwheat flour or crushed bran in an amount up to 60% by weight of the mixture, such as rye and/or wheat bran, and before the moisture in the mixture can add salt in an amount up to 5% and sugar in an amount up to 5% by weight of the mixture.

Maintaining the humidity at each stage of preparation of the mixture, namely at the stage of mixing the components of the mixture, forming, pressing and drying, as well as a quantitative selection of the ratio between the crushed bread and starch, molding the mixture by vypressovyvanii and carrying out drying it at this temperature and roast the finished biscuits in a preheated temperature 150-210°vegetable oil for 5-20 seconds, i.e. the creation of preservative film on the crackers, provides unobstructed removal of moisture from the mixture during the extrusion and drying, as well as the exception absorbed by the breadcrumbs excessive moisture, which ensures the preservation of quality indicators just cooked crackers longer time.

Grinding of bread, such as rye and/or wheat and/or corn bread, including dried, and preparation of a mixture of crushed bread in the number of 70-95 wt.% on what makes it possible to obtain a semi-finished product for fried breadcrumbs, are ready to have a pronounced grain pleasant taste with its various shades, typical of rye, wheat or corn bread.

Grinding bread and use in the composition of the components of one of these types of starch-containing product in the amount of 5-30 wt.% ensures cake mix for fried breadcrumbs that are ready to have a porous structure, delicate light texture and pronounced crispiness, and have the effect of melting in the mouth and does not stick to the teeth when eating. The use of starch-containing product in the amount of 5-30 wt.% is the most preferred because, on the one hand, the reduction in the content of starch-containing product outside the stated range are not able to get pressuposes prefabricated, preserving its form. On the other hand, the increase in the content of starch-containing product outside the claimed range causes a deterioration in the organoleptic properties prepared from this intermediate product fried crackers that lose pronounced grain taste.

Add to the mix when cooking flour, such as rye and/or wheat and/or corn and/or rice and/or buckwheat flour, up to 50% by weight of a mixture of both which accounts for the reduction in the cost of the obtained semi-finished product, not leading to a marked reduction in the organoleptic properties and nutritional value derived from them are ready fried crackers. Adding to the mix in its manufacture crushed bran, such as rye and/or wheat bran, up to 60% by weight of the mixture allows to obtain a semi-finished product for fried breadcrumbs with dietary properties.

Moisture in the mixer and mix until reaching the mass fraction of moisture 20-50%, and mixing the humidified mixture provides reception held its shape semi-product for fried breadcrumbs that are ready to have a porous structure, soft smooth consistency and a pronounced crispiness. When the moisture of the mixture to the content of the mass fraction of moisture 20-50% is the most appropriate, since the mass fraction of moisture more than 50% deteriorate the organoleptic properties made from prefabricated fried breadcrumbs, and at the stage of forming and cutting cannot obtain a semi-finished product the desired shape. When the mass fraction of moisture in the wetted mixture is less than 20% was obtained after drying the semi-finished product is exposed to the litter.

Forming mixed and moistened mixture by pressing, for example, by a screw press or the extruder at a pressure of 5-20 MPa at the temperature of the press area 15-45°With, in the example, using cooling zone pressing tap water, and cutting the molded mixture produce a semi-finished product for fried breadcrumbs various forms, which prefabricated steadily stores in the further processing and storage. Maintaining the temperature of the press area within 15-45°due to its cooling prevents possible gelation of the mixture which may occur at higher temperatures due to heating of the mixture in the forming unit because of the presence of starch-containing product. The temperature of the press area below 15°is economically disadvantageous as it requires the use of refrigeration and other fluids than water. Forming the wetted mixture at a pressure of less than 5 MPa is not possible to obtain a semi-finished product of the desired shape, and molding at a pressure of more than 20 MPa results in a hard material and can also cause gelation of the mixture due to excessive heat in the forming unit.

Drying chopped and molded mixture at a temperature of 40-90°before reaching the mass fraction of moisture 5-15% ensures cake mix for fried breadcrumbs, which has a fairly long shelf life, amounting to 2 years. Stated on amazoni temperature, when which is dried, and the residual moisture content of semi-finished products are most acceptable. Drying at a lower temperature is impractical because it leads to a significant increase in the execution time of drying, which increases the duration of the technological process of production of semi-finished and therefore reduces its performance. Drying at a temperature exceeding 90°With, does not lead to a noticeable reduction in the duration of the technological process, but can cause the formation in the material of acrylamide. With ready-made cake mix with the contents of the mass fraction of moisture over 15% is significantly reduced shelf life, and when the content of the mass fraction of moisture less than 5% of the shelf life of the finished semi-finished product is practically not increased, but to obtain such a specified residual moisture is required to significantly increase the duration of the drying process, which reduces the efficiency of the technological process.

Grinding of bread, such as rye and/or wheat and/or corn bread, including dried, and preparation of a mixture of crushed bread in the number of 70-95 wt.% and starch-containing product, such as natural starch, and/or crushed potato flakes, and/or crushed rye flakes, and/or crushed psani the different cereals, and/or crushed corn flakes, and/or crushed buckwheat flakes in the amount of 5-30 wt.% with the addition of table salt in an amount up to 5 wt.% and/or sugar in an amount up to 5 wt.% allows you to get food composition for cake mix for fried breadcrumbs that are ready to have a pronounced grain pleasant taste with its various shades, typical of rye, wheat or corn bread.

Marked indicates the achievement of the declared above objectives of the present invention to provide a method for preparation of crackers, having a long shelf life, thanks to the availability of the listed characteristics.

The proposed method for the preparation of crackers is as follows:

grind bread or dried bread, for example waste of bakery products using a hammer mill or mill to particle sizes of 0.1-0.5 mm using rye and/or wheat and/or corn bread;

- batched components and are produced in the mixer mix the crushed bread in the number of 70-95 wt.% and starch-containing product in the amount of 5-30 wt.% with the possible addition (over 100%) salt in an amount up to 5% and/or sugar in an amount up to 5% by weight of the mixture. At the same time as crapmaster the corresponding product use natural starch, and/or crushed potato flakes, and/or crushed rye flakes, and/or crushed wheat flakes, and/or crushed corn flakes, and/or crushed buckwheat flakes. At this stage the mixture can add the flour in an amount up to 50% by weight of the mixture (above 100%), such as rye and/or wheat and/or corn and/or rice and/or buckwheat flour or crushed bran in an amount up to 60% by weight of the mixture (above 100%), such as rye and/or wheat bran;

- moisturize in the mixer, for example, type MTM-63, the mixture to achieve the mass fraction of moisture 20-50% moistened and stirred the mixture for at least 5 minutes until a homogeneous consistency;

- download hydrated and mixed the mixture into a hopper of the screw press, for example, type PM, LPM-2 or MAKIZ-02, or extruder, for example, the type of FEA-60, SC-C or L-P3-88, and by pressing at a pressure of 5-20 MPa and a temperature of forming the matrix and the press area or press the cooking zone of the extruder 15-45°by cooling, for example, water, is formed into mixed and moistened mixture in the form of a tape or tubes with cross sections of different geometric shapes;

- cut molded mixture using cutting in the form of plates or sections of tubes of different geometric shapes;

- chopped dried molded blend in with the schiehlen Cabinet periodic action or drying chamber for continuous operation at a temperature of 40-90° To achieve the mass fraction of moisture 5-15%, getting ready cake mix.

Ready cake mix for fried crackers Packed and Packed in plastic bags or Kraft bags, where it can be stored up to 2 years.

Products are fried in vegetable preheated to a temperature of 150-210°C for 5-20 seconds.

The present invention is illustrated with specific examples of its implementation, which should not be a reason to restrict the claims of the applicant, and should be regarded only as examples, confirming that the industrial applicability of the proposed method of achieving the above technical result, as well as illustrating the variety obtained as semi-finished and ready-to-eat fried crumbs.

Example 1.

The mixture containing 95 kg of crushed dried rye bread and 5 kg of natural starch with the addition of 3 kg of salt, made up of the content of the mass fraction of moisture 35% and was molded using an extruder at a pressure of 18 MPa and a temperature of the cooking zone and forming the matrix 20°C. Drying was carried out at a temperature of 50°content mass fraction of moisture 10%. Products are fried in vegetable preheated to a temperature of 210°within 5 seconds.

Example 2.

The mixture, containing 50 kg of crushed dried rye bread, 20 kg of crushed dried wheat bread, 20 kg of natural starch and 10 kg of crushed corn flakes with the addition of 3 kg of salt and 2 kg of sugar, made up of the content of the mass fraction of moisture 50% and was molded using an extruder at a pressure of 5 MPa and a temperature of the cooking zone and the forming of the matrix 15°C. Drying was carried out at a temperature of 85°content mass fraction of moisture 12%. Products are fried in vegetable preheated to a temperature of 150°within 5 seconds.

Example 3.

The mixture containing 40 kg of milled rye bread, 40 kg of crushed dried corn bread, 10 kg of milled potato flakes and 10 kg of milled buckwheat flakes with the addition of 1 kg of salt, 5 kg of sugar, made up of the content of the mass fraction of moisture 20% and was molded using an extruder at a pressure of 20 MPa and a temperature of the cooking zone and the forming of the matrix 40°C. Drying was carried out at a temperature of 45°content mass fraction of moisture 15%. Products are fried in vegetable preheated 170°C for 18 seconds.

Example 4.

The mixture containing 80 kg of crushed dried rye bread and 20 kg of natural starch with the addition of 58 kg ismel the military wheat bran, made to the content of the mass fraction of moisture 40% and was molded using a screw press at a pressure of 10 MPa and a temperature zone of pressing and forming the matrix 45°C. Drying was carried out at a temperature of 50°content mass fraction of moisture 11%. Products are fried in vegetable preheated to a temperature of 160°C for 18 seconds.

Example 5.

The mixture containing 30 kg of milled rye bread, 30 kg of milled wheat bread, 20 kg of milled corn bread, 10 kg of natural starch and 10 kg of milled potato flakes with the addition of 30 kg of rice flour, 3 kg of salt and 2 kg of sugar, made up of the content of the mass fraction of moisture 45% and was molded using a screw press at a pressure of 9 MPa and a temperature zone of pressing and forming the matrix 25°C. Drying was carried out at a temperature of 90°content mass fraction of moisture 14%. Products are fried in vegetable preheated to a temperature of 200°C for 19 seconds.

Example 6.

The mixture containing 80 kg of crushed dried wheat bread and 20 kg of milled rye flakes with the addition of 20 kg of corn flour and 3 kg of salt, made up of the content of the mass fraction of moisture 48% and was molded using a screw press at a pressure of 8 MPa and a temperature zone presses the tion and forming matrix 31° C. Drying was carried out at a temperature of 40°content mass fraction of moisture 5%. Products are fried in vegetable preheated to a temperature of 160°C for 20 seconds.

Example 7.

The mixture containing 90 kg of crushed dried rye bread, 5 kg of natural starch and 5 kg of crushed wheat flakes with the addition of 50 kg of wheat flour, 2 kg of salt and 2 kg of sugar, made up of the content of the mass fraction of moisture of 30% and was formed using an extruder at a pressure of 15 MPa and a temperature of the cooking zone and the forming of the matrix 43°C. Drying was carried out at a temperature of 80°content mass fraction of moisture 8%.

Products are fried in vegetable preheated to a temperature of 150°within 5 seconds.

Example 8.

The mixture containing 20 kg of crushed dried rye bread, 60 kg of crushed dried wheat bread, 10 kg of milled potato flakes, 5 kg of crushed wheat flakes and 5 kg of milled buckwheat flakes with the addition of 10 kg of milled rye bran, 20 kg of rye flour, 1 kg of sodium chloride and 5 kg of sugar, made up of the content of the mass fraction of moisture 25% and was molded using an extruder at a pressure of 20 MPa and a temperature of the cooking zone and the forming of the matrix 38°C. Drying was carried out at a temperature of 60°to sod the Rania the mass fraction of moisture 13%.

Products are fried in vegetable preheated to a temperature 170°C for 20 seconds.

Received ready-to-eat fried crackers have a pronounced grain taste with its various shades, typical of rye, wheat or corn bread. Ready fried crackers are fine, homogeneous structure, delicate light texture and pronounced crispiness, they have the effect of melting in the mouth and does not stick to the teeth when eating. Ready fried breadcrumbs and add crushed bran have nutritional properties.

Thus, the proposed method provides a new type of cement, namely semi-finished product for the manufacture of fried crumbs, which has a long shelf life and allows you to prepare fried breadcrumbs with high organoleptic properties.

1. Method of preparation of rusks, characterized in that the pulverized bread, prepare a mixture of chopped bread in the number of 70-95 wt.% and starch-containing product in the amount of 5-30 wt.%, moisturize in the mixer the mixture to achieve the mass fraction of moisture 20-50%, then it is stirred, molded by pressing at a pressure of 5-20 MPa and a temperature of the pressing zone 15-45°C, cut molded mixture and dried at temperature is 40-90° To achieve the mass fraction of moisture 5-15%, and the resulting products are fried in vegetable preheated to a temperature of 150-210°C for 5-20 C.

2. The method according to claim 1, characterized in that the quality of bread use dried rye and/or wheat and/or corn bread.

3. The method according to claim 1, characterized in that as a starch-containing product use natural starch, and/or crushed potato flakes, and/or crushed rye flakes, and/or crushed wheat flakes, and/or crushed corn flakes, and/or crushed buckwheat flakes.

4. The method according to claim 1, characterized in that before the moisture in the mixture add salt in an amount of 5% and a sugar in an amount up to 5% by weight of the mixture.

5. The method according to claim 1, characterized in that in the preparation of the mixture in it add the flour in an amount up to 50% by weight of the mixture.

6. The method according to claim 1 or 5, characterized in that the quality of flour used rye and/or wheat and/or corn and/or rice and/or buckwheat flour.

7. The method according to claim 1, characterized in that in the preparation of the mixture in it add crushed bran in an amount up to 60% by weight of the mixture.

8. The method according to claim 1 or 7, characterized in that as bran use rye and/or wheat bran.

9. The method according to claim 1, characterized in that the forming hydrated is MESI by pressing carried out by a screw press.

10. The method according to claim 1, wherein forming the wetted mixture by pressing exercise machine.



 

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FIELD: food-processing industry, in particular, production of formed foods from raw cereal material, preferably, from semi-finished products for preparing of fried hardtacks.

SUBSTANCE: method involves grinding bread, in particular, dried rye, and/or wheat, and/or corn bread; preparing mixture of ground bread in an amount of 70-95 wt% and starch-containing product used in an amount of 5-30 wt%; wetting prepared mixture in mixer until moisture weight part is 20-50%; mixing wetted mixture; forming mixed and wetted mixture by pressing with the use of, for example, screw-type press or extruder under pressure of 5-20 MPa at temperature of 15-45°C in pressing zone; cutting formed mixture and drying at temperature of 40-90°C until moisture weight part is 5-15%; frying products in vegetable oil heated to temperature of 150-210°C for 5-20 s; using starch-containing product, and/or ground potato flakes, and/or ground rye flakes, and/or ground wheat flakes, and/or corn flakes, and/or ground buckwheat flakes. During preparing of mixture flour may be added in an amount of up to 50% by weight of mixture, said flour may be rye flour, and/or wheat flour, and/or corn flour, and/or rice flour, and/or buckwheat flour, and/or ground grits, such as rye and/or wheat grits used in an amount of 60% by weight of mixture. Before wetting procedure, edible salt may be added in an amount of up to 5% and sugar in an amount of up to 5% by weight of mixture.

EFFECT: wider range of novel semi-finished products for obtaining of fried hardtacks having prolonged shelf life and improved organoleptical properties.

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EFFECT: reduced dough kneading time, improved dietary properties and prolonged time during which product is kept in fresh state.

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FIELD: food industry.

SUBSTANCE: invention is related to food industry and is a method for enriching bakery products with protein. The method involves addition of leukosin to the bakery products recipe in an amount of 1 - 3.5% of the recipe initial components weight.

EFFECT: invention enables production of bakery products with improved organoleptic characteristics containing the required amino-acids and vitamins as well as products hardening retardation and bakery products production simplification.

11 tbl, 5 ex

FIELD: food-processing industry, in particular, production of formed foods from raw cereal material, preferably, from semi-finished products for preparing of fried hardtacks.

SUBSTANCE: method involves grinding bread, in particular, dried rye, and/or wheat, and/or corn bread; preparing mixture of ground bread in an amount of 70-95 wt% and starch-containing product used in an amount of 5-30 wt%; wetting prepared mixture in mixer until moisture weight part is 20-50%; mixing wetted mixture; forming mixed and wetted mixture by pressing with the use of, for example, screw-type press or extruder under pressure of 5-20 MPa at temperature of 15-45°C in pressing zone; cutting formed mixture and drying at temperature of 40-90°C until moisture weight part is 5-15%; frying products in vegetable oil heated to temperature of 150-210°C for 5-20 s; using starch-containing product, and/or ground potato flakes, and/or ground rye flakes, and/or ground wheat flakes, and/or corn flakes, and/or ground buckwheat flakes. During preparing of mixture flour may be added in an amount of up to 50% by weight of mixture, said flour may be rye flour, and/or wheat flour, and/or corn flour, and/or rice flour, and/or buckwheat flour, and/or ground grits, such as rye and/or wheat grits used in an amount of 60% by weight of mixture. Before wetting procedure, edible salt may be added in an amount of up to 5% and sugar in an amount of up to 5% by weight of mixture.

EFFECT: wider range of novel semi-finished products for obtaining of fried hardtacks having prolonged shelf life and improved organoleptical properties.

10 cl, 8 ex

FIELD: equipment for cooling of yeast and other plastic thermally sensitive materials in yeast, distillation and microbiological industry.

SUBSTANCE: apparatus has working chamber, cooling jacket of fore-die portion of working chamber, and screw having hollow shaft and coils serving for feeding of ice water having temperature of 1-2 C. Hollow shaft is furnished with pipe coaxially attached to hollow shaft and adapted for discharge of waste water.

EFFECT: intensified yeast cooling process, improved quality of compressed yeast and reduced consumption of power for cooling of yeast in refrigeration chambers.

3 dwg

FIELD: canned and food concentrates engineering, in particular, equipment for producing of pulp-like concentrates from fruit and vegetables.

SUBSTANCE: apparatus has vertical casing with steam jacket, inclined grinder-granulator mounted in upper part of casing, transportation shaft positioned within casing and carrying successively arranged product feeding spiral blade, vertical crescent knives offset with respect to each other and adapted for conveyance of product, and variable-pitch spiral blades with increasing thickness of coils. Lower part of inclined grinder-granulator is made perforated and is connected to juice collector. There is shaft with combined anchor-and-blade type mixer in vertical casing. In upper cover of casing there is branch pipe for feeding of various food additives and branch pipe for connection to vacuum pump. Casing is connected in its lower part with screw extruder.

EFFECT: improved quality of ready pulp, reduced material and power consumption, and increased efficiency of apparatus.

1 dwg

FIELD: canned and food concentrates engineering, in particular, continuous-action equipment for producing of pulp-like concentrates from fruit and vegetables.

SUBSTANCE: apparatus has charging hopper with transportation screw, casing incorporating two coaxial shafts and three chambers communicating with each other, of which chambers first and second chambers are made conical and third chamber is made cylindrical. In first chamber there is feeding coil mounted on high-speed shaft, and vertically mounted knives, with rotational angle of said knives enabling movement of product along chamber. Lower part of first chamber is made perforated and is connected to juice collector. In second chamber there is low-speed shaft with screw having two coils, first of said coils being made perforated and second coil being continuous. Two branch pipes are positioned in the vicinity of second chamber, said branch pipes being designed for introducing of steam and additional components such as sugar syrup, aromatizers, and structuring agents. Immovable grid with openings is provided at the end of second chamber. There is low-speed shaft in third chamber, said shaft having diameter increasing toward charging opening, and variable-pitch screw is mounted on said shaft. There is immovable grid with openings at the end of third chamber. Casing of third chamber is equipped at its outside with tubular insulated electric heaters. Cylindrical-conical vacuum chamber is attached to discharge unit of third chamber. Vertical shaft mounted within vacuum chamber has frame mixer fixed in conical part of said chamber, and screw. Steam chamber disposed on the outside of conical part of vacuum chamber is provided with steam feeding branch pipe and condensate discharge branch pipe. In lower part of vacuum chamber there is sluice-type vacuum gate, in cylindrical part of vacuum chamber there is branch pipe for removal of evaporated steam.

EFFECT: improved quality of ready pulp, reduced material and power consumption, and increased efficiency of apparatus.

1 dwg

FIELD: lines for processing of vegetable and fruit raw material, may be used in production of pulp-like concentrates.

SUBSTANCE: line for producing of pulp-like concentrates from fruit, berries and vegetables has process hoppers, washing machine, and sorting-and-inspecting conveyor. Downstream from sorting-and-inspecting machine are sequentially positioned horizontal screw press with inclined netted water separator, belt drier, reservoirs for storage of food additives such as sugar syrup, aromatizers, structuring agents, volumetric dispensers positioned in lower part of reservoirs, apparatus for fine dispersion application of said additives by means of nozzles onto surface of dried product, and vertical extruder with vacuum chamber. Production line of such construction allows pulp-like concentrates rich in fats, vitamins, etc to be produced.

EFFECT: wider operational capabilities of production line, improved quality of pulp-like concentrates having predetermined nutritive value and adapted for variously aged product consumers.

1 dwg

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